This Texas Roadhouse chili recipe is full of hearty, savory flavor that will have the family begging for seconds.
Try my other Pepper Steak with Gravy next!
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We love Texas Roadhouse for its lively atmosphere, hand-cut steaks, and those incredible, buttery rolls. But if there's one thing that sets the taste buds dancing, it's their hearty, flavorful chili.
I set out to create a similar chili recipe since it's a versatile dish that that everyone loves at my house. Comfort food in the comfort of your own home, well that's something I can get behind!
By following the same simple steps, you'll recreate the distinctive flavor of this crowd-favorite dish. Plus, having control over the ingredients lets you adjust the recipe to your liking, ensuring that every spoonful is as good as the last.
Cooking this Texas Roadhouse chili recipe lets you build those flavors that will transform your dining experience without stepping foot outside.
Why You'll Love It
Your taste buds are in for a treat with this Texas Roadhouse chili copycat recipe. It's a hearty bowl of chili that promises to be the perfect combination of flavors, satisfying your craving for something warm and comforting. Not only does this recipe replicate the rich, deep taste of the restaurant favorite, but it's also an easy way to create a hearty meal for yourself or the whole family.
- Simple, Hearty Ingredients: Each spoonful is packed with savory ingredients that work together to create a robust flavor.
- Family Friendly: This chili is a great choice as a main course for family dinners, able to please different palates.
- Texas inspired: Since this recipe has beans, we'll say it is inspired by Texas chili.
Whether you're seeking comfort food on a chilly evening or looking to impress friends at a weekend gathering, this chili is sure to become a household favorite. Its heartiness ensures that no one will walk away from the table feeling hungry, making it a winning dish for any occasion.
Ingredients
Creating a Texas Roadhouse chili at home will bring the flavorful, hearty warmth of the restaurant's classic dish to your own kitchen. Here's what you'll need to gather before you start cooking.
- Cooking spray or neutral flavored oil.
- Ground beef - this is the easiest option, but you can use finely cubed beef chuck.
- Onion - I used yellow onion.
- Garlic - freshly chopped, garlic powder can be substituted in a pinch.
- Chili powder
- Cumin
- Italian seasoning blend - oregano can be substituted or a combination.
- Smoked paprika - regular paprika can be used instead.
- Salt and black pepper
- Canned crushed tomatoes
- Brown sugar - or white sugar. Helps to cut some of the acid from the tomatoes
- Beef broth - full flavor, not low sodium
- Fresh jalapeños - use serranos if you like more heat; if you find them too hot for your taste, choose green bell peppers.
- Crushed red pepper flakes- for added heat
- Canned pinto beans - you can leave the beans out, or use another kind like black beans, kidney beans.
- Masa harina - added to warm water or broth to thicken and add flavor. Can be omitted if not available.
- Toppings like shredded cheddar cheese, dice white onions, chopped green onions, chopped cilantro, diced avocado.
What Is Masa Harina?
Masa harina is a finely ground corn flour used to thicken chili and impart a subtle corn flavor. It's a key element in achieving the authentic Texas Roadhouse chili texture.
Instructions
This is an overview with step-by step photos. Scroll to the bottom of the post for precise amounts and recipe card.
STEP ONE: Heat a large pot or Dutch oven over medium-high heat. Add a bit of oil or spray with cooking spray. Add beef and cook, breaking it apart until cooked through and no longer pink. Drain off any excess grease.
STEP TWO: Add chopped onions and garlic, chili powder, cumin, Italian seasoning, smoked paprika, and salt and pepper. Cook, stirring occasionally, until onions have softened, about 5 minutes.
STEP THREE: Add canned crushed tomatoes, brown sugar, beef broth, chopped jalapeños, crushed red pepper flakes, and canned pinto beans if using. Stir until well combined and cook for 20 to 30 minutes.
STEP FOUR: In a small bowl add the masa harina. Add ¼ cup water or beef broth and mix well until combined and no lumps remain. Add masa harina to the the chili and simmer on low heat for an additional 15 minutes.
Serve with toppings and enjoy!
Cooking Tips
Utilize Your Kitchen Gadgets: If you own a slow cooker or an Instant Pot, don't hesitate to use them. A slow cooker is ideal for slow cooking your chili, allowing flavors to deepen. Alternatively, an Instant Pot can speed up the process while still providing a rich, developed taste.
Vegetarian: If you like a twist to the classic, consider adding diced sweet potatoes instead of meat. Use vegetable broth instead of beef broth.
What to serve with Texas Roadhouse chili
- Once plated, add a dollop of sour cream to the top of your chili for a creamy twist that balances out the spice. Top with Fritos for a classic Frito Pie.
- Top with chopped red onions and shredded cheddar cheese just like the restaurant chain.
- Serve with a side of cornbread, saltine crackers, or tortilla chips. You might also like this Cornbread Pudding or this rustic Irish Soda Bread.
Leftovers and storage
Storing your Texas Roadhouse chili recipe correctly ensures that your leftovers remain tasty for later use. To maintain the flavor and safety of your chili, it's crucial to know the best way to keep it both in the refrigerator and the freezer.
Refrigerator
- Transfer your leftover chili into an airtight container as soon as it reaches room temperature (within two hours of cooking).
- Label the container with the date to track how long the chili has been stored.
- Consume refrigerated chili within 3-4 days for the best quality.
Freezer
- Allow the chili to cool to room temperature before freezing.
- Place the chili in a freezer-safe airtight container or heavy-duty freezer bags.
- Leave about an inch of space at the top of the container or bag to allow for expansion.
- Label the container with the contents and date of freezing.
- Frozen chili can be kept for 3 months.
To Thaw:
- Thaw overnight in the refrigerator or use the defrost setting on your microwave.
FAQ
Yes! Replace the beef with a meat substitute, extra beans, or potatoes.
Dark red kidney beans are typically used. This version uses pinto beans.
Beef broth adds flavor, but you can also use vegetable broth or water.
Absolutely! Brown the meat beforehand, then cook on low for 6-8 hours.
Use masa harina mixed with some water or broth as written in the recipe. You can also simmer it uncovered to reduce, or add a bit of cornmeal.
More beefy Soup recipes
Thank you for checking out this Texas Roadhouse Chili recipe. I'm grateful to have readers like you! If you enjoyed the recipe, I'd love a star rating and any feedback you may have. Please come back for more recipes made with maximum flavor and minimal effort!
📖 Recipe
Texas Roadhouse Chili Recipe Copycat
Ingredients
- 1 teaspoon oil or cooking spray
- 2 lbs Ground beef 85% lean
- 1 cup Onion chopped
- 2 tablespoon Garlic - freshly chopped 2 teaspoon garlic powder can be substituted in a pinch.
- 2 tablespoon Chili powder
- 2 teaspoon Cumin
- 1 tablespoon Italian seasoning blend or oregano
- 2 teaspoon Smoked paprika or regular
- 2 teaspoon Salt or to taste
- 1 teaspoon black pepper
- 28 ounces Canned crushed tomatoes
- 1 tablespoon Brown sugar - or white sugar or to taste
- 1¼ cups Beef broth not low sodium
- 2 medium Fresh jalapeños serranos for more heat, bell peppers for less
- ½ teaspoon Crushed red pepper flakes- for added heat or to taste
- 14.5 ounce Canned pinto beans - you can leave the beans out or use another kind like black beans, kidney beans.
- 2 tablespoon Masa harina
- ¼ cup water
- Toppings like shredded cheddar cheese dice white onions, chopped green onions, chopped cilantro, diced avocado.
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add a bit of oil or spray with cooking spray. Add beef and cook, breaking it apart until cooked through and no longer pink. Drain off any excess grease.
- Add chopped onions and garlic, chili powder, cumin, Italian seasoning, smoked paprika, and salt and pepper. Cook, stirring occasionally, until onions have softened, about 5 minutes.
- Add canned crushed tomatoes, brown sugar, beef broth, chopped jalapeños, crushed red pepper flakes, and canned pinto beans if using. Stir until well combined and cook for 20 to 30 minutes.
- In a small bowl add the masa harina. Add ¼ cup water or beef broth and mix well until combined and no lumps remain. Add masa harina to the the chili and simmer on low heat for an additional 15 minutes.
- Serve with toppings.
Notes
- Once plated, add a dollop of sour cream to the top of your chili for a creamy twist that balances out the spice. Top with Fritos for a classic Frito Pie.
- Top with chopped red onions and shredded cheddar cheese just like the restaurant chain.
Serve with a side of cornbread, saltine crackers, or tortilla chips.
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