Texas Roadhouse Chili is a hearty, warming dish full of bold flavors and comforting textures. Whether you enjoy it with tender, slow-cooked beef, rich spices, and a thick, tomatoey sauce alone or prefer adding beans for a little extra heartiness, this chili hits the spot every time. It’s all about that perfect mix of spice and savoriness that makes you want to grab a big spoon and dig right in.
I love making this chili when I want something that feels like a big hug on a chilly day. The best part is that it’s super flexible—you can easily leave out the beans if you’re not a fan or throw in some extra veggies if you want a little more. I usually make mine with the full set of spices and let it simmer slowly until all those flavors get cozy together. It’s such a simple way to have dinner ready and waiting for you.
One of my favorite ways to serve this chili is straight from the pot with a handful of shredded cheese on top and some warm cornbread on the side. It’s a classic combo that always puts a smile on everyone’s face. If you want to switch things up, adding a dollop of sour cream or a sprinkle of chopped green onions gives it just the right kick. Honestly, this chili feels like a little bit of Texas comfort no matter how you serve it.
Key Ingredients & Substitutions
Ground beef: This is the star protein here. I like 80/20 beef for good flavor and some fat to keep the chili rich. For a leaner option, you can try ground turkey or chicken, but the flavor will be lighter.
Beans: Kidney and pinto beans add texture and bulk. If you want to skip beans, that’s totally fine too! You can also swap for black beans for a different taste, or use no beans for a classic Texas style chili.
Tomatoes: Both tomato sauce and diced tomatoes bring body and acidity to balance the spices. If you don’t have tomato sauce, you can blend crushed tomatoes or use tomato paste thinned with water.
Spices: Chili powder and cumin are essential for that warm, earthy chili flavor. Smoked paprika adds a nice smoky note. Adjust cayenne pepper to control the heat. If you don’t have smoked paprika, regular paprika works fine.
How Do You Build Flavor in Chili Without It Tasting Bland?
The secret to great chili flavor is layering your ingredients and toasting your spices. Here’s what I do:
- Sauté onions and garlic first to soften and sweeten them.
- Brown the beef well for a deep, meaty flavor – don’t rush this step.
- Add spices after browning meat; cook them briefly to release their aromas.
- Simmer low and slow to let all flavors meld together and the chili thicken nicely.
This process helps develop a chili that tastes rich and balanced instead of one-note or dull.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning meat and simmering chili evenly without burning.
- Wooden spoon – great for stirring without scratching your pot.
- Measuring spoons – to get your spices just right every time.
- Can opener – you’ll need this for tomato sauce, diced tomatoes, and beans.
- Colander – handy for draining and rinsing beans quickly.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter chili that still packs flavor.
- Add diced green bell peppers or jalapeños to boost veggie content and add a fresh crunch or heat.
- Stir in a few squares of dark chocolate or a splash of coffee to deepen the chili’s richness and complexity.
- Top with crumbled queso fresco or Monterey Jack instead of cheddar for a creamy, mild twist.
Texas Roadhouse Chili Recipe (With or Without Beans)
Ingredients You’ll Need:
- 2 lbs ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed (optional)
- 1 (15 oz) can pinto beans, drained and rinsed (optional)
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp salt, or to taste
- 1 cup beef broth or water
- 1 tbsp vegetable oil
- Optional toppings: shredded cheddar cheese, sour cream, sliced jalapeños
How Much Time Will You Need?
Plan for about 15 minutes of prep time to chop and prepare everything. Cooking takes roughly 1 to 1.5 hours including browning the meat and simmering the chili so flavors have time to blend into a rich, hearty dish.
Step-by-Step Instructions:
1. Sauté Onions and Garlic
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant.
2. Brown the Ground Beef
Add the ground beef to the pot. Break it apart with your spoon and cook it until browned all over and no longer pink inside. Drain any excess fat if needed.
3. Add Spices and Tomatoes
Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper, black pepper, and salt. Let the spices toast for about 1 minute to bring out their flavors. Then add the tomato sauce, diced tomatoes along with their juice, and the beef broth. Stir everything well to combine.
4. Add Beans (Optional) and Simmer
If you want beans in your chili, add the drained kidney and pinto beans now. If you prefer it without, simply skip this step. Reduce the heat to low and simmer the chili uncovered for 45 minutes to 1 hour. Stir occasionally as it thickens and the flavors meld beautifully.
5. Final Taste and Serve
Give the chili a taste and adjust salt and seasoning as needed. Serve it hot in bowls topped with shredded cheddar cheese, sour cream, and sliced jalapeños if you like a bit of heat. Enjoy your cozy Texas Roadhouse-style chili!
Can I Use Frozen Ground Beef for This Chili?
Yes! Just make sure to thaw it completely in the fridge overnight before cooking. This ensures even browning and proper cooking.
Can I Make This Chili in Advance?
Absolutely! Chili often tastes even better the next day after the flavors have had more time to meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or microwave.
How Can I Thicken My Chili If It’s Too Runny?
Simmer uncovered for a longer time to let excess liquid evaporate. You can also stir in a small amount of cornmeal or masa harina for extra thickness and a subtle corn flavor.
What Can I Substitute if I Don’t Have Tomato Sauce?
You can use crushed tomatoes or tomato paste thinned with a little water as a replacement. Just adjust the quantity to get a similar consistency for your chili.
