Did you know Chili’s chili recipe was the foundation for this famous restaurant chain a time ago? Their recipe changed, but this was the recipe they used to pass out as their original recipe.
I was recently researching recipes for my column at Parade Community Table, when I came across for a couple of blog posts about someone who loved Chili’s original chili, and he was upset that they changed their recipe.
I know that Chili’s used to make most everything in the restaurant, and now it is made in a central location and sent out to restaurants. Yes, they still cook some things there like hamburgers, steaks, and other items. Many restaurants follow this practice, so you always get food that is consistent across their restaurants.
I remember going to Chili’s many years ago and getting a hearty thick bowl of chili that tastes amazing. I don’t go there as much any longer, but I know that while I loved their endless soup and salad lunch combo, it wasn’t quite the same as it used to be. Drewcipher knew why and received a copy of their old recipe.
For my fellow Texans’, you will love this chili, it has no beans. Chili’s chili is a thick, rich chili that is very hearty. If you wanted to thin this chili out, I would add more water. This chili may be too thick and too spicy for some. I think it is perfect, and wouldn’t touch a thing.
I love that this recipe has you cook the onions in a different pan than the chili. I think this adds a nice layer of flavor to the onions. It also keeps their texture much more defined. I am a fan of cooking the onions separately, and I will do this going forward now.
Now this recipe isn’t to copycat their current version, but an older one. And one that I think is much more flavorful than their current version. I hope you enjoy it.
Here’s a list of what you need:
- Chili powder
- Ground cumin
- Ground black pepper
- Garlic powder
- Cayenne pepper
- Ground chuck
- Tomato sauce
- Yellow onions
- Cooking oil
- Masa harina
How to Make Chili’s Chili
- In a small bowl, combine chili powder, salt, cumin, paprika, pepper, garlic powder, and cayenne pepper.
- Heat a 6-quart stockpot over medium heat.
- Place ground beef into the stockpot and cook until the meat is browned. Drain if desired.
- While meat is browning, combine chili spice mix, water, and tomato sauce in a bowl. Stir until well blended.
- Add chili seasoning liquid to the browned meat. Stir well and bring to a boil.
- Sauté onions in cooking oil over medium heat in a skillet until the onions are translucent.
- Add the onions to the chili.
- Reduce the heat to low and simmer for one hour stirring every 15 minutes.
- In a separate bowl, mix water with masa harina.
- Add the masa harina mixture to the chili stockpot and cook for an additional 10 minutes.
Do you love Chili’s food and drinks? Check out my copycat recipes!
- Prezidente Margarita – The perfect cocktail to get your weekend going.
- Chili’s Southwestern Egg Rolls – Great for game day.
- Chili’s Awesome Blossom Petals – Crispy appetizer for any party.
- Chili’s Salsa – Seriously good and incredibly delicious.
- Chili’s Black Beans – A great way to make black beans.
- Chili’s Queso Dip – Perfect for tailgating
- Southwest Soup – Deeply flavored Tex-Mex chicken soup.
- Chili’s Chicken Crispers – Crunchy on the outside and tender on the inside.
- Chili’s Monterey Chicken – This is a great way to update your ordinary chicken breast.
- Chili’s Margarita Grilled Chicken – Have some margarita mix? Try this on chicken
Popular Chili Recipes
- Wendy’s Chili – Made with beans and tomato sauce.
- Two Alarm Chili – Copycat of the Wick Fowler mix.
- Chili Verde – Deeply flavored Mexican pork, tomatillo, and roasted pepper chili.
Chilis Original Chili Recipe
Chili Spice Blend
- 1/2 cup chili powder
- 1/8 cup salt you can use less if desired
- 1/8 cup ground cumin
- 1 tablespoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper add more if desired
- 4 pounds ground chuck – ground for chili
- 3 1/4 cups water
- 16 ounces tomato sauce
- 1 1/2 cups chopped yellow onions
- 1 tablespoon cooking oil
- 1 cup water
- 1 tablespoon masa harina
- In a small bowl combine the chili spice ingredients, mix thoroughly. Heat
- a 6-quart stock pot over medium heat. Place meat into the stock pot and cook until the meat is browned. Drain if desired. While meat is browning combine chili spice mix, 3 1/4 cups of water, and tomato sauce in the bowl. Stir until well blended.
- Add chili seasoning liquid to the browned meat. Stir well, and bring to a boil. Saute onions in 1 tablespoon of cooking oil over medium heat in a skillet until the onions are translucent. Add the onions to the chili. Reduce the chili to low and simmer for one hour stirring every 15 minutes. In a separate bowl, mix 1 cup water with masa harina. Mix well. Add to chili stock pot, and cook for an additional 10 minutes.