Texas Roadhouse Chili is a hearty, rich dish packed with ground beef, a blend of spices, and a perfect tomato base that warms you up from the inside out. Whether you like your chili with beans or prefer to keep it bean-free, this recipe is flexible and full of bold, comforting flavors.
I love making this chili on chilly evenings when I want something simple but satisfying. The mix of smoky and slightly spicy notes reminds me of casual family dinners where everyone gathers around and enjoys a bowl of comfort. One trick I use is simmering it slowly to let all those flavors blend together—it really makes a difference in taste.
Serve this chili with some warm cornbread or a handful of crunchy tortilla chips, and you’ve got yourself a meal that feels like a cozy hug. It’s great for game days, weeknight dinners, or any time you need a cozy bowl that fills your kitchen with incredible smells. I always keep a stash of toppings handy—like shredded cheese, onions, and jalapeños—to make it even more fun to eat!
Key Ingredients & Substitutions
Ground Beef: This is the main protein, giving the chili its hearty texture. I like using 85% lean for a good balance of flavor and fat. You can swap for turkey or plant-based crumbles for a lighter or vegetarian option.
Beans: Kidney and pinto beans add creaminess and bulk, but they are optional. For traditional Texas-style chili, skip beans altogether. Black beans or chickpeas can be fun alternatives if you want to mix it up.
Tomatoes: Canned diced tomatoes and tomato sauce create the rich base. Fire-roasted diced tomatoes add a nice smoky flavor, or use fresh tomatoes in season.
Spices: Chili powder, cumin, and smoked paprika are key for that authentic flavor. Adjust cayenne pepper to control heat. If you don’t have smoked paprika, regular paprika or chipotle powder will work well.
Beef Broth: Adds depth and moisture to the chili. Water can work if you don’t have broth, but broth gives better richness.
How Do I Get the Perfect Flavor by Simmering Chili?
Slow simmering is the secret to melding flavors and getting the chili thick and full-bodied. Here’s a simple way to do it:
- After adding all ingredients, bring the chili to a gentle boil.
- Lower heat to keep a slow simmer—tiny bubbles should form, not a rolling boil.
- Simmer uncovered for 1 to 1.5 hours, stirring every 15 minutes to avoid sticking.
- This slow cooking lets the beef become tender and spices blend deeply, enhancing every bite.
- If chili thickens too much, stir in a splash of broth or water to reach your desired consistency.
Patience here pays off with richer taste and perfect texture!
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for browning meat and slow simmering without burning.
- Wooden spoon or silicone spatula – great for stirring chili gently and scraping the bottom.
- Chef’s knife – you’ll need it for chopping onions and garlic easily and safely.
- Cutting board – provides a stable surface for chopping your ingredients.
- Measuring spoons and cups – for accurate spice and liquid measurements, ensuring balanced flavor.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a leaner chili option that still tastes great.
- Add diced bell peppers or corn for a touch of sweetness and extra texture.
- Mix in a few chipotle peppers in adobo sauce to boost smoky heat when you want more spice.
- Top with shredded pepper jack cheese or Monterey Jack for a mild, creamy twist instead of cheddar.
Texas Roadhouse Chili Recipe (With or Without Beans)
Ingredients You’ll Need:
For the Chili:
- 2 lbs ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed (optional)
- 1 can (15 oz) pinto beans, drained and rinsed (optional)
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 cup beef broth or water
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp olive oil or vegetable oil
For Serving:
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Tortilla chips or cornbread
How Much Time Will You Need?
This chili takes about 15 minutes to prep and brown the beef, plus 1 to 1.5 hours simmering time for rich flavor development. Plan for about 1 hour 30 minutes total from start to finish.
Step-by-Step Instructions:
1. Sauté the Aromatics and Brown the Beef:
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Add the minced garlic and cook another 30 seconds until fragrant. Add the ground beef and cook for 6-8 minutes, breaking it apart with a spatula, until browned and no longer pink. Drain any excess fat if needed.
2. Add Spices and Tomato Base:
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Mix well to coat the beef and onions evenly. Pour in the diced tomatoes with juice, tomato sauce, and beef broth. Stir everything together thoroughly.
3. Add Beans (Optional) and Simmer:
If you want beans in your chili, add the kidney and pinto beans now and stir to combine. Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for at least 1 to 1.5 hours, stirring occasionally. This slow simmer will deepen the flavors and thicken the chili nicely.
4. Adjust Seasoning and Serve:
Taste the chili and add more salt or cayenne pepper if you like it spicier. Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, and sliced green onions. Enjoy it with crunchy tortilla chips or warm cornbread on the side for a complete meal.
Can I Use Frozen Ground Beef for This Chili?
Yes, but be sure to thaw it completely before cooking. The best way is to thaw it overnight in the refrigerator or use the defrost setting on your microwave, then drain any excess liquid before browning.
How Can I Make This Chili Spicier or Milder?
Adjust the cayenne pepper to your preference—add more for extra heat or reduce it for a milder flavor. You can also add diced jalapeños or hot sauce if you want a bolder kick.
What’s the Best Way to Store Leftover Chili?
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop or in the microwave, stirring occasionally to heat evenly.
Can I Freeze Texas Roadhouse Chili?
Absolutely! Let the chili cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop for best results.
