- I've never felt so close
and special to a Chili's. (upbeat music) Welcome to Chili's! (laughing) We're here. We're gonna eat 45 menu items, a.k.a. all the most popular menu items. I am beyond excited, also freezing cold. So we're just gonna go in
and get very warm, happy, and merry, and drink lots of
margaritas and there's a car! Gotta go. This is a very highly requested video. I don't know why it took us so
long to finally get in here. I am optimistic and I think
that Chelsea's gonna be eating a lot of food today because there's no way I'm doing this all on my own. - [Chelsea] Yeah. (bouncy guitar music) - I feel like I'm at a Super Bowl party and I'm the only one invited. We have the Presidente Margarita and fun fact, already,
we're already starting with fun facts. They sell enough of these
margaritas in a year that they can fill 13 swimming pools. I'm not sure what size swimming pools. I'm assuming they mean, like,
Olympic size swimming pools. My favorite thing is that it comes in your own little shaker. These are super, super sippable. We're starting food wise
with their Classic Nachos, which, usually nachos are
just a huge pile of chips and then the cheese is all on the top, and then everyone doesn't
want the bottom chips, and it's just sad and soggy, and this is actually the
perfect way to eat your nachos because each bite has the exact amount of every part you want on it. This is grade A (beep). (nacho crunching) That's a lot of chicken in one bite. This is the smartest way
to serve nachos, really. It's just making sure
that each person feels like they're getting the perfect bite. Stop serving your nachos in piles, start serving them like this. We have a white queso dip right here, which has some guac, a blanket of cheese, and spinach, and (laughs)
and a bunch of salsa. I already have a feeling I'm gonna like this
one more than this one. I love, like, white cheddar-type flavors. (chip crunching) Very smooth. It's like a better spinach artichoke dip because there's more cheese in it. Next, we're doing the Skillet Chili Queso. It's just a bunch of cheese
and a bunch of chili. Surprise, chili at Chili's. (chip crunching) It's super meaty. I like this one more. That one's my winner. This one, it's much
more chili than cheese. I would say. At least the flavor wise,
it might be a (beep) ton of cheese in here. Okay, cheese fries, loaded
with bacon, jalapeno. We got, what is that, scallions? It has the right amount
of, like, salty, cheesy flavor that makes you feel
like you're at a party, but what I'm way more distracted
by and want to talk about is the Southwestern egg rolls over here. So I'm gonna actually just
take the fries and just say, "Auf wiedersehen." Bye bye. - [Chelsea] Did you
wanna do the dip with it? - Oh. We know what cheesy fries
taste like in ranch. We know it's amazing. (mumbling) It tastes way better with the ranch. We've got their Triple Dipper here because you can dip each of these things into
their own unique dips. So we have our Southwestern egg rolls. We got our boneless wings, and then we have our big mouth bites. This is a slider filled
with bacon and onions, and probably an aioli, and cheddar. I'm assuming this is the dip for it. I'm gonna touch it with my
finger 'cause I am gross. Okay. This is gonna take a while. (mumbling) This is a really good slider. I think it's the bacon and the onions. I know it's the bacon and the onions. Sliders are usually just,
like, too much bread for me, but this one has the right amount. It's actually a decent size patty. It's a cute little patty
but it's a decent size. It actually fits the bread perfectly. Happy about that. We're doing their boneless wings, and this might be blue cheese
or this might be ranch. We know how we feel about this. (chewing loudly) (magical harp music) Blue cheese. It's the right amount of
spicy where you can eat, like, five of them and then it finally hits you. Which is the perfect,
perfect way for it to go. Southwestern egg rolls over here. These are a huge fan favorite here. People love the (beep) out of
these Southwestern egg rolls. They got beans, they got corn,
they got peppers, tomatoes, onions, and I think I would
add a bunch of avocado to it. Okay. This dipped in the, like, queso,
yeah, no, we're doing that. That's where this is going right now. New game plan, don't
dip it in any of these. Just buy the queso dip so you can dip your egg rolls into it. That is so good. A fried pickle disk. We have ranch, we have fried pickles. I am burpy. I am already, like, I. (grunting) Okay. (mumbling) These are super breaded. I like the ranch with it. It's like a mozzarella stick but for people who really like pickles. That's a dumb thing to say. It's a fried pickle, you
know what they taste like. These are better than
the french fries, though. I like these way more. We also have the onion blossoms,
the fried onion blossoms. Petals. Petals, not blossoms. They were a blossom
and now they're a petal 'cause they took them apart. Oh, it's much sweeter than I expected. I'm gonna do a gross thing
and lick the seasoning. It's oddly a little bit sweet
and I'm so confused by it, but they said it was a
Cajun Southwest seasoning. But then this sauce has
the perfect amount of like, kapow! So then it all levels out together. We have some table side guac here. (chip crunching loudly) These chips have the best sound ever. It tastes like very
fresh, traditional guac. You wanna put it on everything. Oh. I really have to say, the chips are one of my
favorite things here. They're super crispy. Fun fact, they are bottomless, so you can just get a bunch of this with your salsa over here. I think the chips are, like, a saving grace for all the dips. If I had to rank this round,
I'm giving it to the nachos and to the Southwestern egg rolls. (upbeat guitar music) There are so many knives on this table. Let's start with this Queso Burger. It's basically that queso dip sauce that we had just a few minutes ago, just doused on top of the burger, and a bunch of tortilla chips, they're super crunchy and crispy. I love that queso dip. I should not go in for a second bite. That's gonna be my favorite. I have a feeling. Obviously, they're gonna put chili on top of one of their burgers. Why would they not? And it looks like, bunch
of like, cheddar cheese. Okay. I like the other one more. This is Alex's burger. It has a bunch of avocado in here. We've got, is that cilantro? Oh, there's cilantro. There's, I think that's a
white cheddar cheese, onions. There's a chef at Chili's
that's been here, basically, forever, and this is his
burger that he created, and then everyone's been
obsessed with it since. And, fun fact of the day is
that he actually was here today and made it, so I feel extra special. I am the cutest person ever right now. This might be better than the queso. It's super juicy, as you can tell, I'm, like, spilling out of my mouth. It's like you get a right amount
of, like, tanginess to it. I don't need to keep eating it. This Berry Blitzened
Margarita here has strawberry, it has blackberry, it has tequila, it has actual little Blitzen. Although, it has, oh my God
it's a chili on the nose. Wait, I was about to be
like, Blitzen is Rudolph 'cause he has a red nose. They literally put a chili on his nose. And they put actual
little logos of Chili's on the ugly sweater it's wearing. It tastes like a candy,
I can't get over it. We're eating an Old Timer Burger. It's like for the boomers of the world. Super classic burger, you got your cheese, you got your red onion,
pickles, tomatoes, lettuce, meat, and then mustard
and a little bit of mayo. I feel like this is not the best bite, I think the center's the
best bite of a burger, but I keep doing this because it's easier. But this is where the
juiciness is, is right there. I'm just gonna go for it. (lively country rock music) It's a standard burger. It's very just classic, simple,
your baseline of a burger. We're on the Mushroom Swiss Burger. So if you love that, like, Swiss cheese, melty mushrooms, onion, you're gonna love this. I'm going for the center bite again because it really is the best bite, and I'm sorry I look
disgusting while I do it, but I don't care. The Mushroom Burger I would
say is mellow and cheesy. It's piled high with mushrooms in there. I like more of a tangy, or,
like, spicy flavor going on, this one's like, calm,
cool, and collected. This one is The Boss
Burger, five kinds of meat. We have bacon, we have sausage,
we have the burger meat, we have pulled, is that pulled pork? That's pork. It's actual pieces of just, like, straight up links in a burger. This is just a straight up monster burger, I don't even know if
it's a burger anymore. (mumbling) You're not getting it. This thing is crazy. Extremely messy. So many meats in there. Just a (beep) ton of flavor going on. Actually my favorite from
this was Alex's Burger. That one's amazing. And then if you wanna switch
it up and do the Queso Burger, that's the perfect amount of sauce. I just smell like straight up meat. (upbeat country music) We're gonna start with the
Chili's Baby Back Ribs. And one of my favorite fun
facts that I learned from when I was researching here was that the advertiser
who created the jingle. ♪ Chili's Baby Back Ribs ♪ ♪ Barbecue sauce ♪ - If you need the jingle I'm
only gonna give you part of it and that's it, that's all you get from me. And it's like. ♪ I want my baby back
baby back baby back ribs ♪ And then I'm, that's all. The guy who created the jingle
he wrote it in five minutes and he was worried that, like, Chili's was gonna drop
them from the ad agency or something so he was like, I'm gonna write this song really quick and they're gonna love
me and then they did. When he wrote it he had
never had a baby back rib. He's probably had one by now because he would have to at this point. Okay, ribs. This is falling right off the bone. Super sweet and tangy. These are super tender and, again, look it's, like, cleanly
coming off the bone like that. I actually do love a good elote. When it's grilled, you
have your cheese on there and you have the cilantro
and a (beep) ton of, like, spicy seasoning. This is really nice. I don't even know why the
french fries are even trying to hang out with these two. You got your fajita here. And we're just gonna load it up. You have chicken, you have
mushrooms, you have peppers, you have a crazy blanket
of cheese going on here. Bending to the taco, the
taco is not bending to me. You can, like, taste
that it's from a skillet. You can, like, taste the flame. Is that a thing? This one is very mellow, even
though it's the Jack cheddar, it's not screaming in your face. It tastes like it was,
like, made in the outdoors. Why is that what I'm thinking? We have the steak, shrimp and chicken. You actually get a decent
amount of shrimps in there. And steak. Okay, I'm making this
one a little bit smaller than the last one because I
definitely overestimated myself. So we got green peppers, we got
red peppers, we have onions, we have steak, shrimp, chicken. I feel like all three flavors, three different types of meat
all combined together might be a little crazy, but, oh well. They oddly, kind of, are okay together. It's not that weird. Thought it would be weirder. You're getting a lot of meat for the price but I think the mushroom Jack one is more cohesive and
this one's just, like, everything thrown together. This is the Back Bean and Veggie Fajitas. I like this one. This one is very colorful
and cute and bright. Oh, and there's loads of corn. Mushrooms. Beans Pepper. Oh, a huge ass asparagus right there. It's just a boatload of
very hot, steamed veggies and you have, like, a green, little bit of a green
sauce going on so it's not, it's not spicy at all. I would wanna put a
bunch of, like, Cholula or something on it to, like,
crank up the heat in there. So out of the fajitas, I'm gonna say I love the mushroom Jack
and then I would do, if you're into meats,
definitely do the steak one or the steak, shrimp and chicken so you get a little bit of everything. If you're a veggie person
do this one just put a lot of hot sauce on it. We are trying the Cajun Pasta here that is there top selling entree. That's seems weird. I bet fajitas, in general,
are maybe at the top but this might be singularly
the top selling entree. I think the fajita is better than this. This one is, like, middle of
the road, very, like, subtle and almost simple in a way. That, that makes sense that
it's the top selling thing. It is really good cheese sauce. The cheese really tastes, like, it's, like, an Asiago, Parm thing
going on, it's a little salty. This is, kind of, a breakfast for dinner
situation going on here. You're getting a lot of waffle and chicken for your money here. I think that actually has a good amount of the syrup sauce on it 'cause I thought that this was just maple syrup but no it's that Chipotle,
honey, like, spicy. Hot honey almost. I personally find chicken
and waffles to be fine. Just fine, this is super candied and the right amount of spiciness and sweet and there's bacon, oh, there's bacon bits on it too. Classic Ribeye over here. I've had my fair share of ribeye
in which I've learned that, that's actually my favorite cut now because it has way more
fat in it so it's juicier. But this one has, like, just
a little bit pepper and just a little bit of salt and that's
usually all ribeye needs. I'm really excited about
this Classic Sirloin because what they do here is
they grill avocado slices on it and then they have their green sauce and you get a bunch of
their salsa on here. Oh, interesting, I like this
one more than the ribeye. That grilled avocado is,
like, perfectly creamy. It's like the perfect little
side kick for the dish. You all have talked
about how much you love the Chicken Crispers from here. I've heard that if you're going to eat chicken tenders as
an adult you get them from Chili's like a grown ass woman. They're hand battered and they honestly are plushy in my hand. Like, they're very squishy. I'm gonna dip it in their
honey mustard sauce. (chewing loudly) That is so good and so confusing because every other chicken
tender I've had is not soft. It's not soggy, but, like, if it was soft it wouldn't taste good or it would be weird
but it's so much better. I'm surprised this is not
number one on the menu. This to me is number one over the pasta. We have this insane looking
Smokehouse Combo going on here. We're actually seeing some things that we've seen before in that huge, monster, mammoth Boss Burger. It had this jalapeno, cheddar
sausage actually in it and now we get to eat it on it's own. So that actually has little bursts and little pockets of cheese. Okay. Oh, that's a lot of cheese. Can you see that? That's a good amount of cheese in there. Then we have the brisket here. Which, again, was on the
burger but now you get it on, like, a cute little, like, Texas toast. It's, like, bruschetta but
if you were from the South. (giggling) And then we have our Chicken Crispers. Which are a little different
from the other ones. This looks like the regular chicken tender that you're used to seeing. That one over there was
more way, like, fish sticky. No, I like the other one better. This one does not compare to that one. I understand if you're a
true chicken tender fan. You're gonna wanna go for this one, but just try the other one out. (bread crunching loudly) (mumbling) Oh, there's another piece. I bet you're supposed to do this. I bet you're supposed to
eat it like a sandwich. Whatever. We did it our own way. This is for the person who
genuinely can't decide what the (beep) they wanna
order so they're just like, just give me a little bit of everything. My favorites for this round, the mushroom Jack cheddar fajitas. The waffles. I dunno, the waffles. And these beautiful hand
battered chicken tenders. (energetic bouncy music) We have Chili's 1975 Soft Tacos. These basically have been
here since the beginning. We've got just so much meat
and cheese going on in here. So it's gonna be you're very,
like, standard soft taco. These are crushable. You could easily just fold
all of these into one big taco and eat the entire thing and then just roll
yourself out of Chili's. This is the Bacon Ranch
Chicken Quesadillas. This is, like, a Southwest
ranch sauce that's really good. It looks like it's terrible but it's not. Protect your quesadilla at all costs. That's the perfect flavor combo. This looks dangerous. Everything about it says, I'm
cute and when a drink says, I'm cute, you know you've got a lot of (beep) going on in you. It's just that little bit
of vodka that tells you. You're like, oh, there's
something in there but, no. Look how big this cup is. That's pretty, that's pretty sizeable. I'd wanna put that in like a Starbucks cup and pretend that I'm drinking coffee and just be drinking that. Buffalo Chicken Ranch time. It's, like, really nicely breaded. You've got that very thin,
crispy chicken going on with a bunch of spicy sauce but then you also have the ranch going on. The shredded lettuce to me,
like, in a salad, gross. But on a sandwich when it's
super spicy, it's, like, cold and crisp and it, kinda, breaks it up. This is better than just
getting boneless wings to me. I like this better as a sandwich because you're getting
the lettuce and the tomato and the sauce. We have the bacon, blue cheese, avocado crispy chicken
sandwich going on here. It goes without saying that since it has blue
cheese on it instead of ranch I'm probably gonna like this
one more than the other one. But let's give it a fair shot. No. I actually like the Buffalo
Ranch one more than this. This is almost too much
blue cheese for me. Shocker. We're on the final sandwich
which is a grilled chicken with a bunch of cheese, bacon and
our Lord and savior, avocado. It's, like, very balanced and easy to eat. My favorites are the quesadilla, duh. And then the Buffalo
Chicken Ranch sandwich. (upbeat music) I've never been so excited
to see vegetables on a table than right now. We have our shrimp, we have
our craisin, we have our salad. We're taking a bite. Am I telling you everything
that's happening? Oh! I'm not one for fruity salads but I really like the shrimp in this one. I don't need the craisins, I do not need the craisins in my life. I do need the shrimp in my life. This is our El Nino Margarita. Oh, my God! Jesus, that is strong. And it's, like, really strong,
like, citrus orange and. (slurping loudly) Oh, my God. That is. I'm on the Buffalo
Chicken Salad with bacon. There are, like, big old
chunks of blue cheese going on. Here we go. - [Chelsea] Do you want a knife? (mumbling) Beautiful. - This tastes like the boneless
Buffalo wings that you put the blue cheese dressing on and then you have the bed of lettuce which actually cools you down. So usually you have, like,
the celery sticks, right? Or carrots, instead,
you're getting the salad to come with it so it
cools your mouth down. So you never have to stop
eating the Buffalo chicken. Oh, my God! This is the Quesadilla Explosion Salad. I do have to say, it looks
like an explosion happened on this plate. There is just cheese, just, like. And cilantro, like. And then, like, dressing, like. I think this one's, like,
a very much of a safe card. Simple, easy. What I would do is open these up and put some of the
salad in the quesadilla. You have tortilla strips, we have this really good melty cheese and then a bunch of chili on the bottom. It's definitely the same chili
that we had on the burger but it tastes better alone. Fun fact, Chili's was started
because the founder went to a chili bake off and, like, really loved the environment and loved how everyone was competitive and all hanging out together
and wanted to recreate that and obviously one of the
first menu items they did was their own version of a chili. It's cilantro. We have some of that mild
green ancho sauce that. It's zesty, it's a little sweet actually. It tastes healthy but very
flavorful at the same time still. This is one of the guiltless menu items. We have our Santa Fe Crispers
Salad with tortilla chips. We have a spicy, creamy sauce
going on and, of course, three big chunks of
crispy chicken tenders. I like the dressing the most on this one. I can already tell, it's
like a Cajun blend sauce. (chicken crunching loudly) I desperately want that
to be a healthy salad, I know it's not, but. Out of this round, this
salad takes the cake. If you're trying to go for
something a little bit healthier, I adore that salmon. I don't know how I feel
about this margarita, I think it's really not
helping my stomach right now. If I open my eyes will there be food in front of me is the question. (upbeat rock music) This round you're, like, there's only two things on the table. And that's because both of these aren't coming out until February so we're getting to try them beforehand. So if you're watching this video after February you're gonna be, like, excuse me those are already on the menu but if you're watching it when we actually release this
video, you're gonna be like, holy (beep) when do I get these? And I said February. Please meet our newest
friends, the Frose-Rita, which is basically, an
adult frozen Slurpee, tequila concoction. You barely can taste the tequila, it tastes really sweet and smooth. Tastes like blended, frozen strawberries, which is what froses are. There's something about it that says, I'm going to (beep) you up. Not that spicy. Woo! - [Chelsea] Did you speak too soon? - Nope. It's good. - [Chelsea] Spicy? - No. It's not spicy. It's not spicy. It's not spicy. I don't understand. 'Cause first it's sweet and
tangy and mango fruity, tropical but then it, it just sneaks up on you. God! I think for anyone who loves spicy food, they would love these because
you can eat so many of them because it doesn't hit you all at once so it would, like, build up
and probably by your last wing, you're then really sweating
but with the ranch on it, it's not impossible. (energetic rock music) We're starting with the
Paradise Pie over here. Which is filled with chocolate, caramel, walnuts, coconut, ice cream. I already said chocolate, it's called Paradise Pie for a reason. (mumbling) That caramel's a game changer on this. Oh, I'd (beep) with this. Maybe I just haven't had
anything sweet in, like, a few hours but, wow, this
is doing something for me. That really is paradise. This here is the Blueberry
Pineapple Margarita. It's not too pineappley, actually, it's way of more blueberry
flavor than pineapple. You just have a hint of
pineapple at the end. The tequila's really well
masked underneath all of this. It's like a tart summertime drink. We are ending with the
Molten Chocolate Cake. It's just loaded with
chocolate and caramel sauce and ice cream and then it has
a hard chocolate shell on it, which is really fun to crack. Make sure you crack it with
your spoon, like, really hard. As if, like, you're,
like, angry at the world. This is one of people's
favorite desserts from Chili's. It's the caramel sauce on both
these that's really doing it. It's not just boring,
like, one layer chocolate. If you had, like, a bad day, you would just wanna sit here with it and just snuggle up with it. I do like the Paradise
Pie more than the Molten. It's almost, like, when you're trying to pick your favorite
child and you secretly, you know who your favorite child is. In my case, in my family. But it's like picking your favorite child. I'm at a loss for words. Which most of you are
probably, like, thank God. I'm crying. (sobbing) - [Chelsea] Do you want water? - No. I'm just so touched by Chili's. I've never felt so close
and special to a Chili's. This place will really have
a special place in my heart. Can I take a nap now? - [Chelsea] Yeah. - I can take a nap. I'm gonna go now. Do you think they'll kick me out? Oh, this feels so nice. Wait, don't eat my food though. That's for me. I'm gonna go to bed. No, I see what you're doing, Chelsea! (laughing) That's my food. Oh, my God. You're truly something, aren't you. I'm really not getting up. I know you think I'm
gonna get up but I'm not. (bouncy rock music)
