Texas Roadhouse Chili is a hearty, comforting dish loaded with ground beef, tomatoes, and just the right amount of spices to give it that classic, warm flavor. Whether you like your chili with beans or prefer it without, this recipe has you covered and is perfect for chilly evenings or anytime you need a bowl of something satisfying and filling.
I personally love making this chili when I want something simple but packed with flavor. What’s great about this recipe is how easy it is to customize—if you’re like me and sometimes can’t decide on beans, you can just skip them and still get that rich, meaty taste. Plus, it’s one of those meals that leftovers taste just as good, if not better, the next day.
My favorite way to serve Texas Roadhouse Chili is with some shredded cheddar cheese, a dollop of sour cream, and a handful of crunchy tortilla chips on the side. It’s pretty much the perfect combination of creamy, spicy, and crunchy that makes every bite extra enjoyable. This chili recipe has become a go-to for game days or cozy nights at home, and I’m sure you’ll find it just as comforting and easy to tweak for your own tastes!
Key Ingredients & Substitutions
Ground Beef: Using an 80/20 mix gives the best balance of flavor and juiciness. Leaner beef can work but might be a bit drier. For a lighter option, try ground turkey or chicken.
Beans: Kidney and pinto beans add texture and bulk, but are optional. If you prefer no beans, just skip them—you’ll still get a rich, meaty chili.
Tomatoes: Canned diced tomatoes and tomato sauce create a thick, hearty base. If you want a smoother chili, use all tomato sauce or even add some tomato paste.
Spices: Chili powder, cumin, smoked paprika, and cayenne pepper give the signature flavor. Adjust cayenne to control the heat. If you don’t have smoked paprika, regular paprika or chili powder alone works fine.
Worcestershire Sauce: This adds a subtle depth to the chili. It’s optional but easy to add. If you don’t have it, a splash of soy sauce or a little beef broth can be a good substitute.
How Do You Build Deep Flavor in Texas Roadhouse Chili?
The secret to this chili’s great taste is layering flavors from the start:
- Sauté onions and garlic: Cook until soft and fragrant to build a flavor base.
- Brown the beef well: Let it get a nice brown color for richer taste—don’t rush this step.
- Toast the spices: Stir the chili powder, cumin, paprika, and cayenne into the beef for 1-2 minutes to release their oils and boost flavor.
- Simmer Slowly: Give the chili time to simmer gently for at least 45 minutes to let flavors meld and thicken the sauce. Stir occasionally to prevent sticking.
These steps bring out the best in simple ingredients for an authentic, hearty chili every time!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even cooking and long simmer times without burning.
- Wooden spoon or silicone spatula – great for stirring and scraping the bottom without scratching your pot.
- Colander – handy for draining and rinsing the beans, if you use them.
- Measuring spoons – helps get the chili powder and spices just right.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version.
- Add diced bell peppers with the onions for extra color and sweetness.
- Stir in a bit of dark chocolate or cocoa powder at the end for a deeper, richer chili flavor.
- Try topping with shredded Monterey Jack cheese instead of cheddar for a milder, creamier finish.
Texas Roadhouse Chili Recipe (With or Without Beans)
Ingredients You’ll Need:
Main Ingredients:
- 2 pounds ground beef (80/20 blend for best flavor)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper (adjust to taste for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup beef broth or water
- 1 tablespoon Worcestershire sauce (optional but adds depth)
- 1 tablespoon olive oil or vegetable oil
Optional Beans:
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
For Serving:
- Shredded cheddar cheese
- Pickled jalapeño slices
- Sour cream
- Tortilla chips or cornbread
Time Needed
Preparation and cooking will take about 15 minutes to brown the beef and sauté veggies, followed by 45 minutes to 1 hour of simmering for rich flavor development. Total time is roughly 1 to 1.25 hours.
Step-by-Step Instructions:
1. Sauté Onion and Garlic
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
2. Brown the Ground Beef
Add the ground beef to the pot. Cook while breaking it apart with a spoon until it’s browned and fully cooked (7-10 minutes). If there’s excess fat, carefully drain it.
3. Add Spices
Mix in chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir to coat the beef and cook the spices for 1-2 minutes to bring out their flavor.
4. Add Liquids and Tomatoes
Pour in the diced tomatoes (with juices), tomato sauce, beef broth (or water), and Worcestershire sauce if using. Stir everything together well.
5. Add Beans (Optional)
If you like beans, add the drained kidney and/or pinto beans now. Stir gently to combine without mashing the beans.
6. Simmer the Chili
Bring the chili to a gentle simmer, then reduce heat to low. Cover and let it cook slowly for 45 minutes to 1 hour, stirring occasionally. Add a bit of water or broth if it gets too thick.
7. Final Taste and Serve
Taste your chili and adjust the seasoning if needed — add extra salt, chili powder, or cayenne for more flavor or heat. Serve hot with shredded cheddar cheese, jalapeño slices, sour cream, and tortilla chips or cornbread on the side.
Can I Use Frozen Ground Beef in This Chili Recipe?
Yes, but make sure to fully thaw the ground beef before cooking. Thaw it safely in the refrigerator overnight or use the defrost setting on your microwave. Cooking from frozen can lead to uneven browning and texture.
How Can I Make This Chili Spicier or Milder?
To increase heat, add more cayenne pepper, crushed red pepper flakes, or diced jalapeños. For a milder chili, reduce or omit the cayenne and skip hot toppings like jalapeños. You can always add heat later with hot sauce at the table.
Is It Okay to Omit the Beans?
Absolutely! This chili tastes great with or without beans. Just skip adding them for a traditional Texas-style chili that’s meat-forward, or include them if you prefer a heartier, beanier texture.
How Should I Store Leftover Chili?
Let the chili cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3-4 days. Reheat on the stove over low heat, stirring occasionally, or microwave in a microwave-safe dish until warmed through.
