Texas Roadhouse Chili Recipe
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This Texas Roadhouse chili is hearty and flavorful. It’s packed with classic ingredients you come to expect, plus tasty extras that make it amazing. But we don’t stop there. We load it with savory toppings that make it special.
📌 Pin Texas Roadhouse Chili Recipe
⏲ Why This Recipe’s a Keeper
- Most everyone loves a great chili recipe, and this one’s an all-time favorite. It’s made with savory beef, tender beans, plenty of spices, and served with fresh, delicious toppings. Once you taste this outstanding chili, you’ll come back to this recipe time and again.
- Flavorful Blend of Spices. This Texas Roadhouse Chili features a well-balanced blend of spices for a robust and flavorful base.
- High-Quality Beef. The restaurant uses cuttings from its delicious in-store meats to eliminate food waste. For our homemade version, we use high-quality lean ground beef.
- Slow Cooking Method: We let the chili simmer on stovetop for an extended period to give the flavors a chance to meld and intensify, resulting in a richer and more complex taste.
- Balance of Heat and Sweetness: This well-crafted Texas Roadhouse Chili achieves a perfect balance between heat from the chili powder, and a subtle sweetness from the brown sugar. This balance enhances the overall flavor profile.
- Satisfying Comfort Food: This dish embodies the comforting and hearty nature of classic chili. It’s a satisfying dish that’s perfect for warming up on a cold day, or enjoying with friends and family. For fans of Texas Roadhouse, this homemade chili recipe offers a way to recreate the flavors of a beloved restaurant dish in the comfort of one’s own kitchen.
🛒 Ingredients
- Olive Oil: For sautéing the onion and garlic, and for drizzling over the finished dish.
- Yellow Onion: Adds a delicious, strong earthy flavor. It really enhances the flavor of beef.
- Garlic Cloves: Adds a rustic flavor and aroma.
- Ground Chuck (80/20): Select a high-quality beef.
- Chili Powder: Adds color, flavor and heat. This dish wouldn’t be called chili without this essential ingredient.
- Dried Oregano: Has an earthy, musty flavor with minty notes.
- Garlic Powder: For an extra punch of rustic flavor that can be evenly distributed throughout the dish.
- Light Brown Sugar: Adds just a hint of sweet that balances out the other flavors.
- Ground Cumin: Has a warm, rich earthy tone that’s just slightly sweet. It pairs well with chili powder.
- Kosher Salt: Enhances the flavor of the other ingredients.
- Ground Black Pepper: Add an earthy rustic flavor with a hint of heat.
- Tomato Sauce: Is a primary ingredient in flavorful chili.
- Diced Tomatoes: Add delicious acid, color, flavor and texture.
- Fire-Roasted Diced Green Chiles (mild): These bring in lots of flavor without the heat.
- Kidney Beans (canned): A traditional choice for chili.
- Black Beans (canned): Have a sweet/savory flavor. But feel free to use pinto beans instead, as pintos have a mild earthy flavor.
- Sweet Whole Kernel Corn (canned): Adds to the heartiness of Texas Roadhouse chili. But if desired, feel free to leave it out.
- Apple Cider Vinegar: Adds a delicious rustic tang.
- Chicken Chicken Broth (or chicken stock): For rich delicious moisture.
- Shredded Cheddar Cheese: A traditional topping for chili. It’s rich, delicious and savory. It pairs well with beef and beans.
Best Toppings: Sour cream, sliced jalapeños, corn chips, fresh lime.
📖 Recipe Steps
- Add olive oil to a large Dutch oven (or heavy pot) over medium heat. When the oil shimmers, add onion and minced garlic. Add a pinch of salt. Sauté until fragrant and almost tender.
- Add ground beef to the pot. Cook until browned with no more pink. As the meat cooks break it up into very small pieces with a wooden spatula.
- Add brown sugar and all spices to the pot. Stir to coat the meat. Add in tomato sauce, diced tomatoes, diced fire-roasted green chiles (with the liquid), black beans, kidney beans, corn, chicken broth, and apple cider vinegar. Stir to combine. Bring chili to a light boil. Then reduce the heat to a low simmer. Cover the pot.
- Let the chili simmer so the flavors can slowly combine and the chili can thicken (about 20 minutes). Stir occasionally. If the chili becomes too thick, stir in more chicken broth. Do a taste test. Add more salt and spices if needed. For extra richness, drizzle a bit of olive oil over the top. Fold in the cheddar cheese.
- Serve Texas Roadhouse Chili with a variety of fresh and crunchy toppings.
Helpful tip: If there’s leftover ground beef from this recipe, use it to make a Guinness shepherd’s pie.
🧑🏼🍳 Expert Tips for the Best Chili
- Drain and rinse the canned beans in a colander under cold running water until the liquid runs clear (about 2 minutes). The thick cloudy water that the beans are packed often has a metallic taste. This liquid is mostly starch and salt which can have a negative impact on the flavor and texture of the chili.
- Use chicken broth instead of beef broth, because chicken broth has a richer, more savory flavor than beef broth. Feel free to deglaze the pan with broth or beer after browning the meat. This helps incorporate the flavorful bits stuck to the bottom of the pan.
- Don’t rely on fat for flavor. Yes, we all know that fat is flavor. But for our Texas Roadhouse Chili, we don’t rely on fatty ground beef for flavor. Instead, we use lean ground beef and bring in savory flavor with other tasty ingredients and spices. Then to add some extra richness, we drizzle the top of the chili with a bit of olive oil.
- Allow resting time. Let the chili rest a bit before serving. This gives the flavors a chance to meld further.
- Toppings: Offer a variety of toppings like shredded cheddar cheese, sour cream, jalapeños or green onions, avocado, crunchy corn chips, and lime wedges (for juice) to customize each bowl. The best chili is often a matter of personal taste, so feel free top as desired.
👩🏻🍳 Recipe FAQ
These are the most commonly-asked questions for making the BEST Texas Roadhouse Chili, and the most helpful answers for recipe success.
Texas Roadhouse Chili is known for its flavorful blend of spices, slow-cooking method, and a balance of heat and sweetness. The use of quality ingredients such as lean beef, fresh veggies and a variety of beans also contributes to its uniqueness.
Absolutely. Texas Roadhouse Chili often features a mix of beans like kidney beans, black beans, and pinto beans. Feel free to experiment with our favorite bean varieties, or use what you have on hand.
Yes, browning the meat before adding the chili enhances its flavor by creating a rich, caramelized exterior. This step adds depth to the overall taste of the chili.
Yes, you can adapt the recipe for a slow cooker or Instant Pot. Adjust the cooking times accordingly. For a slow cooker, you may need 4 to 6 hours on low. In an Instant Pot, 20 to 30 minutes of high pressure should be sufficient.
Yes, in fact, making the chili ahead of time can enhance its flavors. Allow the chili to cool and then refrigerate it for up to 4 days. Reheat gently before serving, and the flavors will have had more time to meld.
Yes, this chili freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags. Thaw and reheat on the stovetop or in the microwave when ready to enjoy.
🍽 What to Serve With Texas Roadhouse Chili
This robust meal pairs well with smaller servings of these delicious sides.
- Sweet Buttery Cornbread
- Baking Powder Biscuits
- Loaded Potato Skins
- Caesar Salad
- Macaroni and Cheese
- Tequila Lime Wings
Rate This Recipe ⭐️⭐️⭐️⭐️⭐️
Flavor testers rated this the best copycat Texas Roadhouse Chili. The deep savory flavors, delicious textures and toppings make this an outstanding dish. One tester who ate Texas Roadhouse chili at a restaurant location last week said theirs was great, but ours is better!
If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.
Texas Roadhouse Chili Recipe
- Total Time: 40 Minutes
- Yield: 5 Servings 1x
Description
This savory Texas Roadhouse chili is hearty, flavorful and comforting. Packed with classic ingredients you come to expect, we add tasty extras that make it amazing. And then load it up with fresh toppings.
Ingredients
Texas Roadhouse Chili
- 1 tablespoon olive oil, plus more for drizzling
- 1 small yellow onion, diced
- 2 cloves garlic, pressed or minced
- 1 1/2 pounds lean (85/20) ground beef
- 2 tablespoons chili powder
- 1 tablespoon dried oregano, crushed between your fingers
- 2 teaspoons garlic powder
- 2 (packed) teaspoons light brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes
- 1 (7-ounce) can fire-roasted diced green chiles, with the liquid
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (8.75-ounce) can sweet whole kernel corn, drained
- 1 cup chicken broth, or more if needed
- 2 tablespoons apple cider vinegar
- 1 1/2 cups shredded cheddar cheese
Optional Toppings
- Sour cream
- Jalapeño slices
- Corn chips
- Fresh lime, for squeezing
Instructions
- Add olive oil to a large Dutch oven (or heavy pot) over medium heat. When the oil shimmers, add onion and minced garlic. Add a pinch of salt. Sauté until fragrant and almost tender.
- Add ground beef to the pot. Cook until browned with no more pink. As the meat cooks break it up into very small pieces with a wooden spatula.
- Add brown sugar and all spices to the pot. Stir to coat the meat. Add in tomato sauce, diced tomatoes, diced fire-roasted green chiles (with the liquid), black beans, kidney beans, corn, chicken broth and apple cider vinegar. Stir to combine. Bring chili to a light boil. Then reduce the heat to a low simmer.
- Cover the pot and let the chili simmer so the flavors can slowly combine and the chili can thicken (about 20 minutes). Stir occasionally. If the chili becomes too thick, stir in more chicken broth. Do a taste test. Add more salt and spices if needed. For extra richness, drizzle some olive oil over the top. Fold in cheddar cheese.
Notes
How to store leftover chili: Transfer it to an airtight container and refrigerate for up to 4 days. Most chili lovers agree, chili tastes even better the next day after the flavors have had a chance to meld together.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Texas Roadhouse Chili 👉🏻 Join the Convo
Are you excited to make this savory recipe? What sides will you serve with your pot of chili? Join the conversation. Share your thoughts below.
Did anyone ever make this chili?
Yum! I love hearty foods like this in the winter.
That is one flavorful pot of chili! I’m actually making a huge pot of chili as I type :) I never put meat in my chili, but after seeing your recipe, I may just have to give it a try :)
Chili is a major go to in our family! I love this recipe! Great photos as well!
We love chili in our household. I never thought to use pinto beans I always just use kidney and the I have never used vinegar either. I guess I need to add these ingredients to my next batch of chili:)
I love chili and make it all the time! i will have to try your delicious recipe soon! Thank you for sharing your chili recipe!
yummm, love a good chili! nothing is better than a warm bowl of goodness :)
Homemade chili beans are the only chili beans I eat, but my recipe doesn’t have nearly as many as ingredients as this one. However, it’s been a while since I’ve made some and I have a feeling that this recipe, with so many more amazing flavors, would be better than my usual.
Love a good home made chili! I really like the fact that you incorporated so many photos.
This looks awesome. WHO DOESN’T LOVE CHILI??? Nobody I want to be friends with, that’s who!
I love chili! I don’t eat meat, but I could easily make this without the ground beef!
We are totally a chili-loving family!! This recipe looks really similar to mine – except I’ve never added vinegar. I’m totally trying your version next!
Your recipe looks delicious! We love eating chili during the winter! It’s definitely a staple around here so we will have to try your recipe.
I love homemade chili and that sounds like a great recipe!
Haven’t put turmeric in chili before – looking forward to trying that!
Hi Kelly! Turmeric (along with black pepper) is a digestive spice that can help neutralize flatulence and reduce bloating for those who experience discomfort after enjoying a recipe with beans. Because of its very mellow, low-key flavor you can add Turmeric to most bean dishes without affecting the overall taste of those delicious entrees.
Yum this looks so good! I love that you laid out all the steps because as easy as chili can be… it can go wrong easily too!
We grow our own different beans and I have a herb and vegetable garden so I do tons of canning. I can make this recipe with what we have in the cupboards. Looking forward to making it.