Why You’ll Love This Texas Roadhouse Chili Copycat Recipe

Texas Roadhouse chili holds a special place in the hearts of many, and for good reason. Its distinctive flavor profile makes it stand out from other chili recipes. Our copycat version isn’t just a close imitation; it’s a celebration of everything that makes their chili so beloved, adapted for the home cook.

Authentic Flavor, Homemade Comfort

This recipe captures the essence of Texas Roadhouse’s signature chili. We’ve meticulously balanced sweet and savory notes, combined with a gentle kick that warms you from the inside out. The secret lies in a carefully selected blend of spices, working in harmony with tender ground beef and a rich tomato base. Each spoonful promises a mouth-watering experience that feels both gourmet and deeply comforting.

Customizable to Your Preference: To Bean, or Not to Bean?

One of the most debated topics in the chili world is the inclusion of beans. Did you know that traditional “Texas Red” chili typically omits beans entirely? However, Texas Roadhouse, founded in Indiana and headquartered in Kentucky, offers variations of their chili depending on the location. Some restaurants serve it with beans, while others offer a bean-free version. This means our copycat recipe gives you the freedom to choose!

We’ve included kidney beans in our primary recipe for added heartiness and texture, as this is how it’s served in many locations (like my local Texas Roadhouse in Memphis!). If you prefer a more traditional “Texas Red” style chili without beans, simply omit them from the recipe. No complex substitutions or adjustments are needed – the robust flavor base is fantastic either way. It’s your chili, your rules!

Perfect for Any Occasion

Whether you’re planning a cozy family dinner, hosting a game day gathering, or preparing meals for the week, this homemade Texas Roadhouse chili is an excellent choice. It’s a substantial meal on its own, easily scaled up for larger crowds, and tastes even better the next day. Its versatile nature makes it a fantastic addition to your recipe rotation.

Simple Ingredients, Incredible Results

You don’t need a pantry full of exotic ingredients to create this show-stopping chili. Our recipe relies on readily available items like lean ground beef, staple vegetables, canned tomatoes, and common spices. The magic happens when these simple components are brought together through a straightforward cooking process, transforming into a deeply flavorful and satisfying dish.

Expert Chef’s Tips for the Best Homemade Texas Roadhouse Chili

Achieving that perfect, restaurant-quality chili at home is all about paying attention to a few key details. These chef’s tips will guide you to a consistently delicious outcome every time you make this Texas Roadhouse copycat chili.

The Power of Fresh Spices

Spices are the heart and soul of any great chili, and their freshness makes a profound difference in the final flavor. Most ground spices maintain their peak potency for about six months. After that, their aromatic oils begin to dissipate, leading to a duller flavor. Always check the expiration dates on your spice jars. If a date isn’t visible or legible, use your nose! Fresh spices will have a vibrant, pungent aroma, whereas older spices will smell faint and muted. If in doubt, invest in a fresh batch; it will truly elevate your chili from good to extraordinary.

Achieving that Perfect Thick Consistency

One of the hallmarks of Texas Roadhouse chili is its thick, almost stew-like texture. You don’t need to resort to flour or cornstarch to achieve this desirable consistency. The secret lies in patience: the longer your chili simmers uncovered, the more the liquids will reduce, and the thicker it will become. If you find your chili isn’t quite reaching your desired thickness, here are two excellent, natural options:

• Add More Beans: You can rinse and drain an additional can of kidney or pinto beans and stir them in. Ensure they are thoroughly drained to avoid introducing more liquid.
• Mash Some Beans: For a truly creamy, naturally thickened chili, spoon out about a cup of the simmering chili (including some beans and a little liquid). Mash these beans thoroughly with a potato masher or a fork. Mashing releases the beans’ starches, which will naturally thicken the chili. Stir the mashed mixture back into the pot, and you’ll notice a richer, thicker consistency without any added ingredients.

Browning Your Beef Correctly

Properly browning your ground beef is crucial for developing deep, complex flavors in your chili. Ensure your dutch oven or pot is adequately heated with oil before adding the beef. Brown the beef in batches if necessary, to avoid overcrowding the pot, which can lead to steaming instead of browning. Break the beef into small crumbles as it cooks, allowing it to develop a rich, caramelized crust. Once browned, drain off any excess grease to prevent your chili from becoming oily.

Don’t Rush the Simmer

While this recipe has a relatively quick cook time, the 20-30 minute simmer is where the magic truly happens. This is the time for all the distinct flavors from the spices, tomatoes, and beef to meld and harmonize, creating a cohesive and deeply satisfying chili. Resist the urge to shorten this step. Stir occasionally to prevent sticking and allow the chili to gently bubble, slowly transforming into its best, most flavorful self.

Homemade Texas Roadhouse Chili Recipe

Texas Roadhouse Chili Recipe

Savory, satisfying, and perfectly spiced. Skip the line and make a big batch of Texas Roadhouse chili at home with this spot-on copycat recipe! Don’t forget the rolls!

By Cheryl Malik

Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour

6 servings

Ingredients

For the Chili

• 2 tablespoons neutral oil (olive oil, avocado oil, etc.)
• 1 medium yellow onion, diced (approximately 2 cups)
• 2 tablespoons minced fresh garlic
• 2 pounds lean ground beef (90/10 or higher)
• 3 ½ teaspoons cumin
• 2 packed tablespoons brown sugar
• 2 tablespoons chili powder
• 1 ½ tablespoons smoked paprika
• ½ teaspoon freshly cracked black pepper (more or less to taste)
• 3 ½ teaspoons salt (more or less to taste)
• 2 14-ounce cans crushed tomatoes
• 3 tablespoons tomato paste
• 1 14-ounce can kidney beans, rinsed well, drained well (optional, see notes)
• 1 cup low-sodium beef broth
• ⅛ teaspoon crushed red pepper flakes (more or less to taste, optional)

Serving Suggestions (All Optional)

• shredded fresh cheddar cheese
• finely chopped red onions
• thinly sliced green onions
• sour cream
• tortilla chips
• yeast rolls

Equipment

• large dutch oven (approximately 6-8 quarts; or large soup pot)
• large wooden spoon

Instructions

1. Heat dutch oven on stovetop over medium heat. When pot is warm, add 2 tablespoons neutral oil. Continue heating dutch oven, swirling and tilting pot occasionally to distribute oil across entire surface, until oil is hot and shimmery.
2. When oil is hot, add 1 medium yellow onion and stir to incorporate. Sauté diced onion 3 to 4 minutes or until translucent, stirring occasionally to prevent sticking.
3. Once onions have softened, add 2 tablespoons minced fresh garlic and stir to incorporate. Sauté 30 to 60 seconds, until garlic is just fragrant.
4. Add 2 pounds lean ground beef to dutch oven and break ground beef apart into smaller chunks. Cook ground beef 5 to 7 minutes, stirring often and breaking up chunks into smaller pieces, until beef is browned through and crumbled.
5. When ground beef is ready, add 3 ½ teaspoons cumin, 2 packed tablespoons brown sugar, 2 tablespoons chili powder, 1 ½ tablespoons smoked paprika, ½ teaspoon freshly cracked black pepper, and 3 ½ teaspoons salt. Simmer mixture 30 to 60 seconds, stirring until spices are fully incorporated into ground beef mixture.
6. Add 2 14-ounce cans crushed tomatoes, 3 tablespoons tomato paste, 1 14-ounce can kidney beans, and 1 cup low-sodium beef broth to dutch oven. Stir well to fully incorporate all ingredients. If desired, stir in ⅛ teaspoon crushed red pepper flakes.
7. Reduce heat under dutch oven to medium-low. Simmer chili, uncovered, 20 to 30 minutes or until beans and tomatoes are softened and warmed through and chili has thickened. Stir chili occasionally to prevent sticking or burning.
8. Remove chili from heat and set aside to cool 5 minutes. After 5 minutes, portion chili into serving bowls and top with shredded fresh cheddar cheese, finely chopped red onions, thinly sliced green onions, and sour cream if desired. Serve chili warm with tortilla chips or yeast rolls (optional).

Notes

• Beans: Texas Roadhouse offers their chili with and without beans, so we do, too! No big changes or substitutions needed. If you prefer a Texas Red chili without beans, just omit them entirely.
• Leftovers: Let any leftover chili cool completely, then transfer chili to an airtight container. Refrigerate leftover chili up to 4 days. Reheat on the stove over medium-low heat, stirring often, until the chili is warmed through.
• Freezer-Meal Option: Prepare the chili as instructed above. Let the chili cool completely, then portion it into quart- or gallon-size sealable freezer bags. Seal bags completely, removing as much air as possible, and place bags flat on a large baking sheet. Place the baking sheet in the freezer for at least 30 minutes. Once the chili has frozen flat, you can remove the baking sheet and store the freezer bags horizontally or vertically up to 6 months. Defrost the chili in the fridge overnight before reheating on the stovetop.

Nutrition Information

Serving: 1 serving | Calories: 487kcal | Protein: 41g | Fat: 21g | Saturated Fat: 7g | Trans Fat: 1g | Total Carbs: 35g | Fiber: 10g | Sugar: 10g | Net Carbs: 25g | Vitamin C: 20mg | Cholesterol: 98mg | Sodium: 1819mg | Potassium: 1506mg | Calcium: 127mg | Iron: 9mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Elevate Your Chili: Serving Suggestions & Topping Ideas

While our Texas Roadhouse chili copycat recipe is fantastic on its own, the right accompaniments and toppings can transform it into an unforgettable meal. Here are some classic and creative ideas to complete your chili experience:

• The Essential Duo: Shredded Cheddar and Diced Red Onions: This is practically mandatory for a true Texas Roadhouse experience. The sharp, creamy cheddar melts beautifully into the hot chili, while the crisp, pungent red onions add a refreshing bite and vibrant color.
• Cool and Creamy Additions: A dollop of cool sour cream or a swirl of plain Greek yogurt can balance the chili’s heat and richness, adding a delightful creamy texture.
• Fresh Greenery: Thinly sliced green onions (scallions) or fresh cilantro provide a burst of freshness and a mild oniony flavor that complements the robust chili.
• A Spicy Kick: If you love heat, consider adding finely diced fresh or pickled jalapeños, or a dash more of red pepper flakes as a topping.
• Crunch Factor: Crushed tortilla chips, Fritos, or even oyster crackers add a satisfying crunch and can be scooped up with spoonfuls of chili.
• The Unbeatable Side: Warm Yeast Rolls: You simply cannot have Texas Roadhouse chili without their legendary yeast rolls, preferably served warm with honey cinnamon butter. These soft, slightly sweet rolls are perfect for soaking up every last drop of the delicious chili.

Storing and Freezing Your Texas Roadhouse Chili

This copycat Texas Roadhouse chili is not only delicious freshly made but also fantastic for meal prepping. It stores and freezes exceptionally well, making it a convenient option for busy weeknights or future cravings.

Refrigerating Leftovers

Allow any leftover chili to cool completely to room temperature before storing. Transfer it to an airtight container and refrigerate for up to 4 days. To reheat, simply warm the chili on the stovetop over medium-low heat, stirring occasionally, until it’s heated through. You may need to add a splash of beef broth or water if it has thickened too much in the fridge.

Freezer-Meal Option

For a convenient freezer meal, prepare the chili as instructed in the recipe. Once cooked, let the chili cool completely. Portion it into quart- or gallon-size sealable freezer bags, removing as much air as possible before sealing. Lay the bags flat on a large baking sheet and place them in the freezer for at least 30 minutes, or until the chili is mostly frozen flat. This flat shape allows for easy stacking and efficient use of freezer space. Once frozen solid, you can remove the baking sheet and store the freezer bags horizontally or vertically for up to 6 months. When you’re ready to enjoy, defrost the chili in the refrigerator overnight, then reheat on the stovetop until warmed through.

More Hearty Soup & Chili Recipes to Warm Your Soul

If you’re a fan of comforting bowls of soup and chili, be sure to explore these other delicious recipes from our collection:

• Seafood Chili
• 15-Bean Soup
• Instant Pot White Chicken Chili
• Tomato Florentine Soup
• Instant Pot Clam Chowder
• Boilermaker Chili
• Chickarina Soup
• White Bean Chili
• Creamy Cajun Chicken Pasta Soup
• Slow Cooker Turkey Chili
• Instant Pot Chicken and Rice Soup
• Pumpkin Bisque
• Chili’s Southwest Chicken Soup
• Mexican Chili

Frequently Asked Questions (FAQ) About Texas Roadhouse Chili

Q: Is Texas Roadhouse chili spicy?

A: The base recipe for Texas Roadhouse chili (and our copycat version) typically has a mild to medium spice level, characterized by the warmth of chili powder and smoked paprika rather than intense heat. However, you can easily adjust the spiciness to your preference by adding more crushed red pepper flakes, a pinch of cayenne pepper, or fresh diced jalapeños, either during cooking or as a topping.

Q: Can I make this chili in a slow cooker or Instant Pot?

A: Absolutely! While the recipe provides stovetop instructions, it can be adapted for other cooking methods. For a slow cooker, brown the beef and sauté the aromatics and spices on the stovetop first, then transfer everything to the slow cooker and simmer on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the sauté function to brown the beef and aromatics, then add the remaining ingredients and cook on high pressure for 15-20 minutes, followed by a natural release.

Q: What kind of beans are best for chili?

A: Kidney beans are a classic choice for Texas Roadhouse chili and are used in this recipe for their hearty texture and ability to absorb flavors. However, you can also use pinto beans, black beans, or a mixture of your favorite chili beans if you prefer.

Q: Can I use different types of meat?

A: Yes, you can. While lean ground beef is traditional for this recipe, you could experiment with ground turkey or a combination of ground beef and ground pork for a different flavor profile. Just ensure the meat is browned thoroughly before adding the other ingredients.