The Great Chili’s Controversy: No More Queso, No More Chili — What’s Happening to a Texas Icon?

You read that right. Chili’s — the Chili’s — just retired both its Skillet Queso and its Original Chili. The same restaurant built on bottomless chips and “I Want My Baby Back Ribs” now… doesn’t have chili.

For decades, Chili’s has been the go-to for affordable comfort food. It was the place for first dates, after-game dinners, and “I don’t want to cook tonight” nights. Between the sizzling fajitas, the molten queso, and the $2 beer specials, it was the ultimate Texas casual-dining staple.

So when they pulled the queso — and the chili that inspired the restaurant’s name — it hit a nerve.

Chili’s says the move is part of a “menu refresh,” aimed at simplifying options, improving quality, and focusing on what sells. It’s a business decision, sure — but it’s also a signal of how chain dining is shifting. The pandemic and TikTok era reshaped how people eat out: younger diners crave novelty, presentation, and value. The Triple Dipper became a viral hit for exactly that reason — customizable, shareable, snackable.

But the classics? They’re vanishing. And that’s a pattern we’re seeing across the board. Applebee’s is leaning into cocktails and influencers. Red Lobster simplified its seafood lineup. Legacy chains are trying to rebrand for the next generation — even if it means losing what made them special.

Still, it’s hard to imagine a Chili’s without chili. For a brand built on Tex-Mex roots, that’s like Whataburger cutting the ketchup. Change might be inevitable, but for many Texans, this feels like a breakup we didn’t agree to.

Here’s hoping they bring it back. Until then, the queso (and chili) live on in our memories — and our copycat recipes.