It’s an item that you won’t even find on the current menu at this national restaurant chain. But ask your server what soups are available and this is a selection that’s available every day of the week. The dish is one of Chili’s most raved-about items, and a recipe to clone the delicious soup is easily one of the most requested here on the Internet. Looks like it’s time for an official TSR custom clone to answer those many requests. The secret here is the addition of masa harina — a corn flour that you will find in your supermarket near the other flours or in the Mexican food section. You’ll find the recipe for the pico de gallo garnish in the Chili’s Nacho Burger clone recipe from last November. Enjoy, amigos!

1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Garnish
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo (from recipe for November 17, 1997)

• Add 1 tablespoon of oil to a large pot over medium heat.  Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
• Add onions and garlic to pot and sautÈ over medium heat for  about 2 minutes, or until onions begin to become translucent. Add chicken broth.
• Combine masa harina with 2 cups of water in a medium bowl  and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
• Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
• Shred the chicken into small, bite-size pieces and add it to  the pot. Reduce heat and simmer soup for 30-40 minutes or until  thick.
• Serve soup in cups or bowls, and garnish with shredded cheddar  cheese, crumbled corn tortilla chips, and pico de gallo. Makes approx. 12 servings.

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1 oz Sauza Commemoritiva Tequila
Ω oz Cointreau
Ω oz Presidente Brandy
Ω oz Rose’s lime juice
1/3 cup sweet & Sour mix

Combine all ingredients in a shaker with crushed ice.
Shake Pour drink into a martini glass rimmed with salt.
Serve the remainder of the drink in the shaker on the side.

Makes 1 serving.

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Cinnabon gives lemonade a twist by adding strawberry syrup. It’s a simple clone when you snag some Hershey’s strawberry syrup (near the chocolate syrup in your supermarket), and a few juicy lemons. But if it’s a bit of a caffeine buzz you’re looking for — enhanced by a killer chocolate rush — it’s the Mochalatta Chill you’ll want to whip up.
Brew some double-strength coffee (see Tidbits) and let it cool off, then get out the half & half and chocolate syrup. Man, these sippers are just too dang easy!

Strawberry Lemonade
1/2 cup lemon juice (from 3-4 fresh lemons)
1/4 cup sugar
2 cups water
2 tablespoons Hersheyís strawberry syrup

1. Mix ingredients together in a pitcher. Serve over ice.
Makes 2 drinks.

Mochalatta Chill
1 cup double strength coffee, cold (see Tidbits)
1 cup half and half
1/2 cup Hershey’s chocolate syrup

Topping
whipped cream

1. Combine all ingredients in a small pitcher. Stir well or cover and shake. Pour over ice in two 16 ounce glasses, and top with whipped cream.
Makes 2 large drinks.

Tidbits
Make double-strength coffee in your coffee maker by adding half the water suggested by the manufacturer. Allow coffee to chill in the refrigerator before using it in this recipe.

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Spicy Cheesy chili with hot or mild peppers for dipping .. Bueno
Prep:10m Cook:15m Servings:8

Ingredients
1 Tbsp. olive oil
1 sweet onion, diced
1 jalapeno pepper, diced
1 14-oz. can stewed tomatoes, or stew 3 of your own fresh tomatoes
4 cups Monterey Jack cheese, grated
One quarter cup light cream

Directions
Heat olive oil in a skillet and saute onion until tender. Add tomatoes and pepper and cook for 10 to 15 minutes. Add cheese and cream and continue to heat for several minutes stirring continuously. Serve warm with tortilla chips. You may substitute any kind or pepper for the jalapeno such as like serrano or Anaheim depending on how hot you like you would like the dip to be. Jalapeno peppers have a heat index of 5.5 on a scale of 1-10.
Serrano peppers rate a 7 and Anaheim rates a mild 2-3. The big bad Habanero pepper rates a 9, so be careful if you select this super-hot pepper.
The Skinny: Use low-fat milk and cheese and substitute fat free Half and Half for the cream. You could serve the dip with fat free tortilla chips or even sliced veggies such as carrots or celery to cut out some fat and calories.

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Here’s a clone recipe for a delicious new burger from Chili’s unlike any you may have tasted before. It was designed by the folks at this popular chain to incorporate several of restaurant’s prepared sides — all of which you will now have clones for — including Chili’s chili queso, Chili’s pico de gallo, and Chili’s guacamole. Stack it all onto a bun with a juicy 1/4-pound ground beef patty and some crumbled tortilla chips for crunch, and you’ve got a slightly spicy, South-of-the-border taste. Muy bien, amigos!

Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt

Guacamole
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt

Chili Queso
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika

2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced

• First make the pico de gallo. This is easy. Just combine all of the ingredients for the pico in a small bowl and mix well. Cover bowl and chill in the refrigerator.
• Now we’ll make the guacamole. In a small bowl, smash up most  of the avocado, but be sure to leave several unsmashed chunks.  Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator, next to the pico.
• Next we’ll make the chili queso. In yet another small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook until it’s brown, then set aside.
• Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the remaining queso ingredients. Heat while stirring often until cheese is smooth and creamy, then cover saucepan and remove it from the heat.
• Pre-heat a griddle or large frying pan over medium heat. Lightly butter the face of each bun and brown the buns face-down on the heat.
• Separate the ground beef into four 1/2-pound portions. Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until done. Lightly salt and pepper each burger patty.

Build the burger open-faced in the following order starting with the bottom bun:

On Bottom Bun
1/2 cup shredded lettuce
hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion

On Top Bun
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices

Serve burger with extra queso and guacamole. May also serve french fries on the side and use the chili queso for dipping.

Makes 4 burgers.

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1 oz vodka
Ω oz triple sec
1/3 cup sweet & sour mix
Lemon wedge

Fill a glass with crushed ice and add vodka and triple sec. Top off the drink with sweet & sour mix. Add a lemon wedge for garnish and serve.

Makes 1 serving.

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