Texas Roadhouse Chili Copycat
Introduction
Hola! If you’ve ever craved a hearty, smoky, and soul-warming bowl of chili, this Texas Roadhouse Chili Recipe is exactly what you need. Growing up in Orlando, I learned to love slow-simmered stews that fill the house with irresistible aromas, and chili was always at the heart of family suppers. This recipe is my take on the Texas Roadhouse Chili Copycat, bold with spices, rich with ground beef, and customizable with or without beans. Whether you call it the best tasting chili recipe or simply a comforting chili supper, this one-pot wonder will win your heart.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 10 mins | 30 mins | 40 mins | 4 people | Easy | American | Fall/Winter |
Why You’ll Love This Recipe
- Restaurant-style flavor at home: This chili captures that Texas Roadhouse richness with deep spices and a hearty texture without needing a restaurant visit.
- Customizable with or without beans: Make it a true Texas-style no-bean chili or bulk it up with black beans and kidney beans for extra comfort.
- One-pot simplicity: Everything comes together in one cast iron pot or Dutch oven, making cleanup easy and stress-free.
- Family-friendly and affordable: For about $11, you get a filling dinner for four that tastes gourmet without breaking the bank.
- Perfect for gatherings: Whether it’s game day, a chili supper, or a cozy night in, this dish shines on any table.
Texas Roadhouse Chili Recipe Copycat (Beans Optional)
- Total Time: 40 minutes
- Yield: 4 people 1x
Description
This hearty and bold Texas Roadhouse Chili Recipe brings all the comforting flavors of the restaurant favorite right into your kitchen. Make it with or without beans for a customizable, soul-warming dinner everyone will love.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow or white onion, diced
- 2 cloves garlic, minced
- 1½ pounds ground beef
- 1 tablespoon brown sugar
- 2 tablespoons chili powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup beef broth
- 1 (15 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 tablespoon tomato paste
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- ¼ teaspoon cayenne pepper (optional for spice)
- Optional Toppings: cheddar cheese, tortilla chips, red onions, green onions, sour cream
Instructions
1. Heat olive oil in a Dutch oven over medium heat. Add diced onion and cook for 3–4 minutes until translucent, then add garlic and sauté for 1 more minute.
2. Add ground beef, breaking it apart with a wooden spoon. Cook for about 5 minutes until fully browned.
3. Stir in brown sugar, chili powder, onion powder, garlic powder, cumin, salt, and black pepper. Cook for 30 seconds to bloom the spices.
4. Pour in beef broth, crushed tomatoes, tomato sauce, and tomato paste. Stir well. If using beans, add black beans and kidney beans now.
5. Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally until thickened and flavorful.
6. Ladle chili into bowls and top with cheddar cheese, sour cream, onions, or tortilla chips.
Notes
Brown the beef well to deepen flavor.
Add more broth if chili thickens too much while simmering.
Let the chili rest 5–10 minutes before serving to help the flavors meld.
Can be stored in fridge for 3–4 days or frozen up to 6 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 28g
Ingredients
- 2 tablespoons olive oil
- 1 small yellow or white onion, diced
- 2 cloves garlic, minced
- 1½ pounds ground beef
- 1 tablespoon brown sugar
- 2 tablespoons chili powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup beef broth
- 1 (15 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 tablespoon tomato paste
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- ¼ teaspoon cayenne pepper (optional for spice)
Optional Toppings: shredded cheddar cheese, tortilla chips, chopped red onions, green onions, sour cream
Ingredient Tips Table
| Ingredient | Tip |
| Ground beef | Use 80/20 for the best balance of flavor and moisture. Lean beef can be used but may need extra broth. |
| Onion | Either yellow or white works, but yellow onions give a sweeter depth of flavor. |
| Beans | Skip them for Texas-style no-bean chili, or mix both black and kidney beans for a heartier dish. |
| Beef broth | Substitute with chicken broth or vegetable broth if needed, though beef broth gives the richest flavor. |
| Chili powder | Adjust based on spice preference. Use smoked chili powder for extra depth. |
| Cayenne pepper | Leave it out for a mild chili, or add extra if you love heat. |
| Tomato paste | Helps thicken and add richness. Don’t skip it for that signature restaurant-style taste. |
Step-by-Step Instructions
- Sauté aromatics: Heat olive oil in a Dutch oven over medium heat. Add diced onion and cook for 3–4 minutes until translucent, then add garlic and sauté for 1 more minute.
- Brown the beef: Add ground beef, breaking it apart with a wooden spoon. Cook for about 5 minutes until fully browned.
- Season the meat: Stir in brown sugar, chili powder, onion powder, garlic powder, cumin, salt, and black pepper. Cook for 30 seconds to bloom the spices.
- Add liquids and beans: Pour in beef broth, crushed tomatoes, tomato sauce, and tomato paste. Stir well. If using beans, add black beans and kidney beans now.
- Simmer: Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally until thickened and flavorful.
- Serve: Ladle chili into bowls and top with cheddar cheese, sour cream, onions, or tortilla chips.
Helpful Tips
- Brown the beef well to develop flavor before adding liquids.
- If chili gets too thick, add a splash of broth while simmering.
- For a deeper flavor, let the chili rest for 10 minutes before serving.
- Always taste and adjust seasoning at the end, as flavors intensify with cooking.
Expert Tips for the Best Results
- Use cast iron: A cast iron Dutch oven gives the chili that deep, even heat similar to restaurant kitchens.
- Toast your spices: Letting spices cook briefly with the meat enhances their natural oils and flavor.
- Balance flavors: A touch of brown sugar cuts acidity from tomatoes, so don’t skip it.
- Rest before serving: Allowing chili to sit off heat for 5–10 minutes helps meld the flavors beautifully.
Recipe Variations
- No-bean Texas chili: Omit the beans for a true Texas-style chili, hearty with just beef and spices.
- Crockpot version: Brown the beef and onions first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
- Spicy kick: Add extra cayenne or a diced jalapeño for those who love bold heat.
- Veggie chili: Swap beef for plant-based ground meat and load up with extra beans and vegetables.
Make Ahead & Freezer Tips
Chili tastes even better the next day. Store cooled chili in an airtight container in the fridge for 3–4 days. For freezing, portion chili into freezer bags and store flat for up to 6 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Serve chili in deep bowls with warm cornbread on the side. Garnish with fresh green onions and shredded cheese for a pop of color. A dollop of sour cream or a handful of tortilla chips adds the perfect finishing touch.
Pairing Ideas
Pair this chili with a crisp lager or light beer to balance the spice. For wine, try a bold Zinfandel or Syrah. On the side, cornbread muffins or a fresh green salad complement the richness.
Storage and Reheating Tips
Store leftovers in the fridge for up to 4 days. Reheat on the stovetop over medium-low heat, stirring occasionally until hot. In the microwave, heat in 30-second intervals, stirring in between until warmed through.
Frequently Asked Questions (FAQs)
Can I make this chili without beans? Yes, simply omit the beans for a classic Texas-style chili. It will still be thick and hearty.
What’s the difference between chili with beans and Texas chili? Traditional Texas chili never includes beans, while other versions often do for extra bulk.
Can I use ground turkey instead of beef? Absolutely, ground turkey or even chicken can be used as a lighter alternative.
Can I make this in advance? Yes, chili develops more flavor when made ahead. Store it in the fridge and reheat when ready to serve.
How do I thicken chili if it’s too thin? Simmer uncovered a little longer, or stir in a spoonful of tomato paste to thicken.
What toppings go best with chili? Cheddar cheese, sour cream, tortilla chips, chopped onions, and green onions are classic favorites.
Can I cook this in a crockpot? Yes, brown the beef first, then cook everything on low for 6–8 hours or high for 3–4 hours.
Nutrition Info (per serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
| 1 bowl | 420 | 28g | 35g | 18g | 9g | 8g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Texas Roadhouse Chili Recipe is the ultimate cozy dinner, packed with bold spices and hearty beef. Whether you enjoy it with beans or without, it’s a copycat recipe worth making again and again. Try it tonight and bring the flavors of Texas Roadhouse to your table.
