Chili's New Margarita Of The Month Takes Inspiration From A '90s Icon
The '90s sure are back, baby. Chili's inspired new Radical 'Rita is the upcoming margarita of the month and pays homage to the colorful decade.
Read MoreThe '90s sure are back, baby. Chili's inspired new Radical 'Rita is the upcoming margarita of the month and pays homage to the colorful decade.
By Tiffany Betts Read MoreMove over, Mickey D's! A fast-casual favorite has launched an all-new, beefier quarter-pound burger at a price designed to attract cash-strapped customers.
By Bobby Lewis Read MoreFast-casual favorite Chili's is bringing back a beloved appetizer missing from its menu for over a decade. However, you may have to take a road trip to get it!
By Natalie Avila Read MoreThe next time you're at Chili's and are tempted by the appetizers, don't jump in just yet — some of them are much unhealthier than the others.
By Nikki Munoz Read MoreChili's has been serving satisfied customers for a long time. This year, the chain will bring changes to enhance the guest experience further.
By Melissa Kay Read MoreChili's has found viral success, bringing customers old and new flooding through its doors. But it wasn't long ago that the chain was struggling to stay afloat.
By Shelby Bock Read MoreWendy's makes a ton of great side dishes and none is more beloved than its baked potato. Take it from side to main dish with this hearty addition.
By Cheryl Kochenderfer Read MoreServed in a martini glass with a half-salted rim and an orange slice, it's the combination of Halloween fun and beach vibes you didn't know you needed.
By Sam Zwick Read MoreChili's is now an iconic casual dining chain, but had humble origins in Dallas, Texas. Here's the story of the restaurant that started it all.
By Michael Palan Read MoreThe Big Smasher is the newest offering from Chili's, boasting twice the meat of a Big Mac. Here's our review of both how it tastes and how it's made!
By Michael Palan Read MoreChili's brand new Crispy Chicken Sandwich is based on their popular hand-battered Chicken Crispers. Here's our review of this all-new offering.
By Michael Palan Read MoreKnown as having one of the most outstanding happy hours, Chili's has no shortage of deals during the daily event. Here's what to expect.
By Patrick Bauman Read MoreSome customers will always look for a freebie. There was one Chili's customer who tried the old cockroach plan to receive a comped meal. Did it work?
By C.A. Pinkham Read MoreIn an effort to display this artwork in "bigger and bolder" ways, the chain will take customers' logos and use them to adorn the walls of local restaurants.
By Meaghan Cameron Read MoreChili's is calling an audible this football season, and the restaurant chain is kicking things off with some new Nashville Hot Chicken Crispers.
By John Segura Read MoreA bride saved thousands on wedding catering by ordering from Chili's. Love the chain, too? Its new contest could get your own nuptials catered by it for free.
By Stacie Adams Read MoreChili's is a popular restaurant that's been around for decades. Nevertheless, some people are still making mistakes when ordering. What are the main mistakes?
By Caroline Lubinsky Read MoreIt turns out the restaurant fajita "sizzle" that's endemic to Chile's locations and many Mexican restaurants was a fallacy all along, and we're devastated.
By Chase Shustack Read MoreChili's has something to suit everyone. If you're looking for something on the healthier side, check out the dishes to order and those you might want to avoid.
By Carly Terzigni Read MoreIf you enjoy a medium temp steak, you know it takes a while to cook. Chili's has an answer to this. Its high-tch grill cooks medium temp steaks in record time.
By Stacie Adams Read MoreLove it or loathe it, the infamous "Chili's Baby Back Ribs" jingle has been around for decades -- and the history of how the song came to be has a big twist.
By Steven Thrash Read MoreCertainly, you'd expect the man who created this catchy celebration of a plate of barbecued baby back ribs to be a great fan of digging into them.
By Jim Thompson Read More