Texas Roadhouse Chili
A thick copycat steakhouse-style chili of ground beef and kidney beans in a smoky tomato sauce, simmered uncovered and topped with red onion and cheddar.
Want This Recipe Later?
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
This is a home copycat, not the restaurant's recipe. The total includes a 5-minute rest. The beans can be left out for a bean-free chili.
Nutrition
Serving: 1servingCalories: 351kcalCarbohydrates: 27.3gProtein: 22.2gFat: 18.3gSodium: 1434mgFiber: 8.8gSugar: 9.1g
Made this recipe? Tap a star to rate it.