There’s something undeniably comforting and satisfying about a hearty bowl of chili, especially when it’s inspired by a restaurant known for its bold flavors and generous portions. My family are huge fans of Texas Roadhouse, and their chili is always a must-order when we visit. So, when I stumbled upon a recipe claiming to replicate that iconic taste at home, I knew I had to try it. Let me tell you, the results were incredible! From the rich, meaty base to the perfect blend of spices and the satisfying warmth it brings, this homemade Texas Roadhouse Chili recipe is a true winner. The aroma alone filled my kitchen with inviting, savory notes, and the first spoonful was a trip right back to our favorite restaurant. Even my pickiest eater went back for seconds, declaring it “even better than the restaurant’s!” If you’re craving that authentic Texas Roadhouse Chili experience without leaving your kitchen, you’ve come to the right place. This recipe is surprisingly easy to follow and delivers on all fronts – flavor, heartiness, and that unmistakable Texas Roadhouse charm. Get ready to warm up your soul with this truly exceptional chili!

Ingredients

To recreate the magic of Texas Roadhouse Chili in your own kitchen, you’ll need a selection of high-quality ingredients that work together to build layers of flavor. Here’s a comprehensive list of everything you’ll need:

For the Chili Base:
- 1 pound Ground Beef (80/20 blend recommended): The foundation of our chili, ground beef provides that rich, meaty flavor and texture. An 80/20 blend offers a good balance of flavor and fat content, which is essential for a hearty chili. You can also use ground chuck for a richer taste.
- 1 large Onion, chopped: Onions provide a foundational aromatic base for the chili, adding sweetness and depth of flavor as they caramelize during cooking. Yellow or white onions work well.
- 2 cloves Garlic, minced: Garlic is a flavor powerhouse, adding pungent and savory notes that complement the other spices and ingredients. Freshly minced garlic is always preferred for the best flavor.
- 1 Green Bell Pepper, chopped: Green bell pepper adds a slightly sweet and earthy flavor, as well as a subtle crunch to the chili. It also contributes to the overall vegetable content and texture.
- 1 (15 ounce) can Diced Tomatoes, undrained: Diced tomatoes form the liquid base of the chili and provide acidity and tomato flavor. Using undrained tomatoes adds moisture and body to the chili.
- 1 (15 ounce) can Tomato Sauce: Tomato sauce further enhances the tomato flavor and contributes to the chili’s thick and rich consistency.
- 1 (6 ounce) can Tomato Paste: Tomato paste is a concentrated form of tomatoes, adding intense tomato flavor and richness. It also helps to thicken the chili and deepen its color.
- 1 (15 ounce) can Kidney Beans, drained and rinsed: Kidney beans are a classic chili ingredient, providing a creamy texture and mild, slightly sweet flavor. Draining and rinsing them removes excess starch and sodium.
- 1 (15 ounce) can Pinto Beans, drained and rinsed: Pinto beans add another layer of creamy texture and a slightly nutty flavor that complements the kidney beans. Again, draining and rinsing is recommended.
- 1 cup Beef Broth: Beef broth adds depth of flavor and moisture to the chili. Low-sodium beef broth is a good choice to control the overall salt content.
- 1 tablespoon Olive Oil: Olive oil is used for sautéing the vegetables and browning the ground beef, adding richness and preventing sticking. You can substitute with another cooking oil like vegetable or canola oil if preferred.
For the Spice Blend:
- 2 tablespoons Chili Powder: Chili powder is the star spice in chili, providing a complex blend of flavors, including cumin, oregano, and cayenne pepper. Use a good quality chili powder for the best results.
- 1 tablespoon Cumin: Cumin adds a warm, earthy, and slightly smoky flavor that is essential for authentic chili taste.
- 1 teaspoon Smoked Paprika: Smoked paprika adds a smoky depth and a hint of sweetness to the chili, enhancing its overall flavor profile. If you don’t have smoked paprika, you can use regular paprika, but smoked paprika is highly recommended.
- 1 teaspoon Dried Oregano: Dried oregano adds a slightly bitter and herbaceous note that balances the other spices and complements the tomato base.
- 1/2 teaspoon Cayenne Pepper (or more, to taste): Cayenne pepper provides the heat in the chili. Adjust the amount to your preferred spice level. Start with 1/2 teaspoon and add more gradually if you like it spicier.
- 1/2 teaspoon Salt: Salt enhances all the flavors in the chili and is crucial for seasoning. Adjust to taste as needed, especially after simmering.
- 1/4 teaspoon Black Pepper: Black pepper adds a subtle warmth and enhances the overall spice blend. Freshly ground black pepper is preferred for the best flavor.
- 1/4 teaspoon Garlic Powder: Garlic powder further enhances the garlic flavor in the chili and adds another layer of savory depth.
- 1/4 teaspoon Onion Powder: Onion powder complements the fresh onion and adds a concentrated onion flavor to the spice blend.
- Pinch of Ground Cinnamon (optional): A tiny pinch of cinnamon adds a subtle warmth and complexity to the chili, rounding out the flavors and adding a unique touch. Don’t worry, it won’t make your chili taste like cinnamon rolls – it’s a very subtle background note.

Instructions

Creating a pot of flavorful Texas Roadhouse Chili at home is easier than you might think. Follow these step-by-step instructions to bring this restaurant-quality dish to your table:

Brown the Ground Beef: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and no longer pink. Drain off any excess grease from the pot. Browning the beef is crucial for developing rich, savory flavors in the chili. Don’t skip this step! Ensure the beef is evenly browned for the best results.
Sauté the Vegetables: Add the chopped onion and green bell pepper to the pot with the browned beef. Cook, stirring occasionally, until the onions become softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Sautéing the vegetables softens them and releases their aromatic compounds, building a flavorful base for the chili. Make sure not to burn the garlic, as it can become bitter.
Add Spices and Tomato Paste: Stir in the chili powder, cumin, smoked paprika, dried oregano, cayenne pepper, salt, black pepper, garlic powder, onion powder, and cinnamon (if using) to the pot. Cook for 1 minute, stirring constantly, until the spices are fragrant. This process, often called “blooming the spices,” helps to release their full flavor potential. Then, stir in the tomato paste and cook for another minute, stirring constantly, to caramelize it slightly and deepen its flavor.
Incorporate the Tomato Base and Broth: Pour in the diced tomatoes (undrained), tomato sauce, and beef broth into the pot. Stir well to combine all the ingredients and scrape up any browned bits from the bottom of the pot. These browned bits, called fond, are packed with flavor and will add depth to the chili.
Simmer the Chili: Bring the chili to a simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, or up to 2-3 hours for even deeper flavor. Stir occasionally to prevent sticking and ensure even cooking. The longer the chili simmers, the more the flavors will meld and develop, resulting in a richer and more complex taste. If you have the time, simmering for 2-3 hours is highly recommended.
Add the Beans: After the chili has simmered for at least an hour, stir in the drained and rinsed kidney beans and pinto beans. Continue to simmer, uncovered, for another 30 minutes to allow the beans to heat through and their flavors to integrate into the chili. Simmering uncovered for this final period will also help to thicken the chili slightly as some of the liquid evaporates.
Taste and Adjust Seasoning: Taste the chili and adjust seasoning as needed. You may want to add more salt, pepper, chili powder, cayenne pepper, or any other spices to your preference. This is the crucial step where you fine-tune the flavors to make the chili perfect for your taste.
Serve Hot: Ladle the Texas Roadhouse Chili into bowls and serve hot with your favorite toppings. See the “How to Serve” section for topping suggestions.

Nutrition Facts

(Estimated, per serving. Nutritional values can vary based on specific ingredient brands and portion sizes)

Serving Size: Approximately 1.5 cups
Servings per Recipe: Approximately 8-10 servings
Calories per Serving: Approximately 350-450 calories

Please Note: These are estimates and can vary. For a more precise nutritional breakdown, you can use online nutritional calculators and input the specific brands and quantities of ingredients you use. Factors like the fat content of the ground beef and the amount of toppings will significantly impact the final calorie count.

Preparation Time

Prep Time: 20-25 minutes (chopping vegetables, measuring spices, etc.)
Cook Time: 1 hour 30 minutes – 3 hours (simmering time)
Total Time: Approximately 1 hour 50 minutes – 3 hours 25 minutes

While the total time may seem lengthy, most of it is hands-off simmering time, allowing you to focus on other tasks while the chili develops its rich flavors. The active cooking time is relatively short, making this recipe manageable even for busy weeknights.

How to Serve

Texas Roadhouse Chili is fantastic on its own, but it truly shines when paired with a variety of toppings and sides. Here are some delicious ways to serve your homemade chili:

Classic Toppings:
- Shredded Cheddar Cheese: A quintessential chili topping, cheddar cheese adds a sharp, cheesy flavor and melts beautifully into the hot chili.
- Sour Cream or Greek Yogurt: Provides a cool and tangy contrast to the warm, spicy chili. Greek yogurt is a healthier alternative to sour cream.
- Chopped Green Onions or Chives: Adds a fresh, mild onion flavor and a pop of color.
- Diced White Onion: For those who love a stronger onion bite, diced white onion adds a sharp and pungent flavor.
- Jalapeño Slices (fresh or pickled): For extra heat, add slices of fresh or pickled jalapeños. Pickled jalapeños offer a tangy and slightly milder heat.
Hearty Additions:
- Cornbread: A classic pairing with chili, cornbread provides a slightly sweet and crumbly texture that complements the savory chili.
- Tortilla Chips: Adds a crunchy and salty element, perfect for scooping up chili or crumbling on top.
- Oyster Crackers or Saltines: Simple and classic crackers that add a satisfying crunch.
- Cooked Rice (white or brown): For a heartier meal, serve chili over a bed of cooked rice.
Texas Roadhouse Inspired:
- Honey Cinnamon Butter: While not a traditional chili topping, Texas Roadhouse is famous for its honey cinnamon butter, which can be surprisingly delicious served alongside cornbread or rolls with chili.
- Texas Roadhouse Rolls: Recreate the full Texas Roadhouse experience by serving your chili with their signature warm rolls and honey cinnamon butter.

Additional Tips for Perfect Texas Roadhouse Chili

To elevate your homemade Texas Roadhouse Chili to the next level, consider these helpful tips:

Don’t Skimp on the Simmer Time: Patience is key when making chili. The longer you simmer it, the more the flavors will develop and deepen. Aim for at least 1.5-2 hours of simmering time, and even longer if you have the time. Low and slow cooking is the secret to truly flavorful chili.
Bloom Your Spices for Maximum Flavor: As mentioned in the instructions, “blooming” your spices by cooking them briefly in the pot before adding liquids is crucial. This process releases their essential oils and intensifies their flavor, resulting in a more aromatic and flavorful chili.
Adjust the Heat to Your Preference: This recipe provides a moderate level of heat with 1/2 teaspoon of cayenne pepper. If you prefer a milder chili, reduce or omit the cayenne pepper. If you like it spicier, increase the cayenne pepper or add a pinch of red pepper flakes. You can also add a chopped jalapeño pepper (seeds and membranes removed for less heat, left in for more) during the vegetable sautéing stage for a different type of heat.
Use Quality Ingredients: The quality of your ingredients directly impacts the final flavor of your chili. Use good quality ground beef, fresh vegetables, and flavorful spices. Opt for a good quality chili powder blend for the best base flavor. Using low-sodium beef broth allows you to control the salt level more effectively.
Make it Ahead of Time: Chili is often even better the next day! The flavors continue to meld and deepen as it sits. Making your chili a day ahead of time is a great way to save time on a busy day and enhance the flavor. Store it in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave before serving.

FAQ Section

Q: Can I use different types of beans?
A: Absolutely! While this recipe calls for kidney and pinto beans, you can customize it to your liking. Black beans, chili beans, or even great northern beans would work well. Feel free to experiment with different bean combinations to find your favorite blend. Just ensure you maintain a similar total quantity of beans (around 30 ounces).

Q: Can I make this chili vegetarian or vegan?
A: Yes, with some modifications. To make it vegetarian, simply omit the ground beef and use vegetable broth instead of beef broth. To make it vegan, ensure your vegetable broth is vegan-friendly and consider adding a plant-based ground beef substitute (like lentils, crumbled tempeh, or soy crumbles) for added heartiness and texture. You may also want to add a touch of smoked liquid smoke to enhance the smoky flavor that meat would naturally provide.

Q: How can I thicken my chili if it’s too thin?
A: If your chili is thinner than you prefer, there are several ways to thicken it. You can simmer it uncovered for a longer period to allow more liquid to evaporate. Alternatively, you can make a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water) and stir it into the chili during the last 30 minutes of simmering. Another option is to mash about a cup of the cooked beans against the side of the pot and stir them back into the chili – the bean starch will help to thicken it naturally.

Q: Can I freeze leftover chili?
A: Yes, chili freezes beautifully! Allow the chili to cool completely, then transfer it to freezer-safe containers or zip-top freezer bags. For bags, lay them flat to freeze for easier storage. Chili can be frozen for up to 2-3 months. To thaw, you can place it in the refrigerator overnight or thaw it in the microwave. Reheat thoroughly on the stovetop or in the microwave before serving.

Q: Is this recipe really like Texas Roadhouse Chili?
A: While no homemade recipe can be an exact replica of a restaurant’s secret formula, this recipe is designed to closely mimic the flavors and texture of Texas Roadhouse Chili. It captures the rich, meaty base, the balanced spice blend, and the hearty, satisfying nature of their chili. Many home cooks who have tried this recipe report that it is an excellent copycat and a delicious way to enjoy Texas Roadhouse-style chili at home. Ultimately, taste is subjective, but this recipe is a great starting point for achieving that beloved flavor profile.