Texas Roadhouse chili is a thick, hearty bowl of ground beef and kidney beans in a rich, smoky tomato sauce, finished with diced red onion and shredded cheddar. This copycat is a home version in that steakhouse style: bold with chili powder, cumin and smoked paprika, a touch of brown sugar for balance, and thick enough to stand a spoon in. It is made in one pot in under an hour, and it is a favorite for game day, cold nights and feeding a crowd.
How to make this Texas Roadhouse chili recipe: Cook garlic and onion in olive oil, then brown ground beef. Stir in kidney beans, tomato sauce, tomato paste, crushed tomatoes, beef broth, brown sugar, chili powder, cumin, smoked paprika, red pepper flakes, black pepper and salt. Simmer uncovered for 25 minutes, rest for 5 minutes, and top with red onion and cheddar.
Why You’ll Love It
- Thick and meaty. A chili with body, not a soup.
- One pot. Everything cooks in a single stockpot.
- Smoky and a little sweet. Smoked paprika and brown sugar round out the heat.
- Pantry ingredients. Canned beans and tomatoes and a row of spices.
- Weeknight fast. Most of the time is hands-off simmering.
Ingredient Notes
Ground beef. One pound. Ground chuck or sirloin both work.
Olive oil, garlic and onion. Two tablespoons of oil, 3 cloves of garlic and 1 yellow or white onion, diced.
Red kidney beans. Fifteen ounces, rinsed and drained.
Tomato sauce, tomato paste and crushed tomatoes. Eight ounces of sauce, 2 tablespoons of paste and 15 ounces of crushed tomatoes. Three kinds of tomato give the chili depth and thickness.
Beef broth. One and a half cups.
Brown sugar. One tablespoon, packed. It softens the acidity of the tomatoes.
Spices. Two tablespoons each of chili powder and cumin, 1 tablespoon of smoked paprika, 1/2 teaspoon each of red pepper flakes and black pepper, and 2 teaspoons of salt.
Toppings. Half a red onion, diced, and 1/8 cup of shredded cheddar cheese.
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 yellow or white onion, diced
- 15 ounces red kidney beans, rinsed and drained
- 8 ounces tomato sauce
- 2 tablespoons tomato paste
- 15 ounces crushed tomatoes
- 1 1/2 cups beef broth
- 1 tablespoon packed brown sugar
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 2 teaspoons salt
- 1/2 red onion, diced, for topping
- 1/8 cup shredded cheddar cheese, for topping
How to Make Texas Roadhouse Chili
1. Soften the aromatics. Heat the olive oil in a large stockpot over medium heat. Add the garlic and onion and cook for 3 to 4 minutes, until the onion is translucent.
2. Brown the beef. Add the ground beef. Cook for 5 to 6 minutes, stirring and breaking it apart, until browned. Check that the ground beef reaches 160°F with a food thermometer before going on. Drain off the fat if you like.
3. Add the chili ingredients. Stir in the kidney beans, tomato sauce, tomato paste, crushed tomatoes, beef broth, brown sugar, chili powder, cumin, smoked paprika, red pepper flakes, black pepper and salt.
4. Simmer. Reduce the heat and simmer uncovered for 25 minutes, stirring occasionally.
5. Rest and serve. Remove from the heat and rest for 5 minutes. Top with the diced red onion and shredded cheddar cheese.
Should It Have Beans, and How Do You Keep It Thick?
Chili and beans is an old argument, and copycats of this steakhouse chili land on both sides. This one includes kidney beans. If your house is a no-bean house, leave them out. The chili will still be good, though it will be a little looser, because beans add body.
The thickness here comes from the tomatoes and from an open pot. There is no flour and no cornstarch in it.
| If you want | Do this |
|---|---|
| A thick chili, as written | Simmer uncovered for the full 25 minutes, so steam can escape |
| Even thicker | Keep simmering uncovered a little longer, stirring so it does not catch |
| Thicker, with a creamier texture | Mash some of the beans against the side of the pot and stir them back in |
| No beans | Leave them out, and expect a slightly thinner chili |
| Thinner | Stir in a splash of beef broth |
The 5-minute rest at the end matters too. Chili thickens as it cools slightly, and the flavors settle.
Tips for Success
Why leave the lid off?
An uncovered pot lets liquid cook away, which thickens the chili and concentrates the flavor. With a lid on, it stays thin.
Is it spicy?
It is bold but not fiery. For a milder pot, cut back the red pepper flakes. For more heat, add more.
Should I drain the beef?
If there is a lot of fat in the pot after browning, spoon some off. A little adds flavor.
Why three kinds of tomato?
Sauce gives a smooth base, crushed tomatoes give texture and paste adds deep, concentrated tomato flavor and helps thicken.
Does this chili have pork in it?
This copycat is made with ground beef only. A home recipe cannot speak for what a restaurant kitchen uses.
How Long Does It Take?
About 45 minutes: 5 minutes of prep, about 35 minutes at the stove, including a 25-minute simmer, and a 5-minute rest.
Storage & Reheating
Refrigerate leftover chili within 2 hours, in shallow, covered containers, and eat it within 3 to 4 days. Reheat on the stove until it is bubbling. Chili thickens in the refrigerator, so add a splash of broth as it warms.
What to Serve With It
Serve bowls of chili with cheesy Texas toast for dipping. To build a steakhouse dinner at home, add Texas Roadhouse copycat green beans and season the steaks with this Texas Roadhouse steak seasoning. Finish with a slice of Texas sheet cake. For another restaurant-style pot, try Wendy’s chili, and for another ground beef dinner, there is ground beef stroganoff.
Frequently Asked Questions
Does Texas Roadhouse chili have pork in it?
This copycat does not. It is made with ground beef. It cannot speak for the restaurant’s own kitchen.
Does this chili have beans?
Yes, red kidney beans. You can leave them out for a bean-free chili.
How do I thicken chili without flour?
Simmer it uncovered, or mash some of the beans and stir them back in.
What goes on top?
Diced red onion and shredded cheddar cheese.
Final Notes
I measure all the spices into one small bowl before I start, so they go into the pot in a single pour. If you make it, leave a comment to tell me how it turned out or ask a question.
Texas Roadhouse Chili
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Ingredients
- 1 pound ground beef chuck or sirloin
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 onion yellow or white, diced
- 15 ounces red kidney beans rinsed and drained
- 8 ounces tomato sauce
- 2 tablespoons tomato paste
- 15 ounces crushed tomatoes
- 1 1/2 cups beef broth
- 1 tablespoon brown sugar packed
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 2 teaspoons salt
- 1/2 red onion diced, for topping
- 1/8 cup cheddar cheese shredded, for topping
Instructions
- Heat the olive oil in a large stockpot over medium heat. Add the garlic and onion and cook for 3 to 4 minutes, until the onion is translucent.
- Add the ground beef. Cook for 5 to 6 minutes, stirring and breaking it apart, until browned. Check that the ground beef reaches 160°F with a food thermometer before going on. Drain off the fat if you like.
- Stir in the kidney beans, tomato sauce, tomato paste, crushed tomatoes, beef broth, brown sugar, chili powder, cumin, smoked paprika, red pepper flakes, black pepper and salt.
- Reduce the heat and simmer uncovered for 25 minutes, stirring occasionally.
- Remove from the heat and rest for 5 minutes. Top with the diced red onion and shredded cheddar cheese.
Notes
Nutrition
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