Texas Roadhouse Chili is a hearty and satisfying dish that’s all about rich, meaty flavor with a perfect balance of spices. Whether you like it with beans or prefer it bean-free, this chili is thick, comforting, and packed with savory goodness. Ground beef, tomatoes, and a blend of chili seasonings come together to create a classic bowl that warms you up from the inside out.
I love making this chili because it’s so easy to adjust to what you like. I usually make it without beans when I’m craving something more meaty and chunky, but adding beans makes it a little heartier and gives a nice texture contrast. One thing I never skip is letting it simmer slowly — that’s when all the flavors really deepen and come alive. It’s a simple tip but makes a big difference in how delicious it turns out.
This chili is perfect for cozy nights at home or feeding a crowd at a casual get-together. I like to serve it with some shredded cheese, a dollop of sour cream, and crunchy crackers or warm cornbread on the side. It’s one of those dishes everyone tends to go back for seconds of, and I’m pretty sure that’s because it tastes like a little bowl of comfort and love every time.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the chili. I like using 80/20 for a good mix of flavor and moisture. For leaner options, try ground turkey or chicken, but they’ll be less rich.
Beans: Kidney beans are classic, but you can skip them if you want a beef-forward chili. Pinto or black beans also work well if you want to switch things up.
Tomato Sauce & Diced Tomatoes: Tomato sauce gives the base, while diced tomatoes add texture. If you don’t have tomato sauce, crushed tomatoes or tomato paste mixed with some water are fine substitutes.
Spices: Chili powder is a must—it builds the signature flavor. Smoked paprika adds a subtle smokiness. If you don’t have smoked paprika, regular paprika with a dash of chipotle powder can work.
Beef Broth: Adds depth and helps simmer the chili. You can use water if you don’t have broth, but the flavor will be milder.
How Do You Get Rich Flavor and Perfect Simmering in Chili?
The simmering step is key to building rich, deep flavors. Here’s what I do:
- After browning the beef and mixing in spices, add your liquids and bring everything to a simmer.
- Lower heat and cover the pot. Let it simmer gently for at least an hour. Stir occasionally to prevent sticking.
- Slow simmering softens the meat and lets all those spices blend beautifully.
- If the chili gets too thick, add a little more broth or water to loosen it up.
- Taste occasionally and adjust salt and spices near the end to balance flavors perfectly.
Patience here really rewards you with a chili that tastes like it cooked all day, even if it didn’t.
Equipment You’ll Need
- Large Dutch oven or heavy-bottom pot – Holds all the ingredients and allows even cooking and simmering without burning.
- Wooden spoon or silicone spatula – Great for stirring and scraping the bottom without scratching your pot.
- Knife and cutting board – For chopping onions, garlic, and any toppings you want to add.
- Measuring spoons – To measure out your spices accurately for that perfect chili flavor.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken if you want a lighter chili with less fat.
- Add diced green bell peppers or corn for a bit of crunch and sweetness.
- Mix in a tablespoon of cocoa powder or a square of dark chocolate to deepen the chili’s richness.
- Try topping with a sprinkle of Monterey Jack cheese instead of cheddar for a milder finish.
Texas Roadhouse Chili Recipe (With or Without Beans)
Ingredients You’ll Need:
- 2 lbs ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 (15 oz) cans tomato sauce
- 1 (14.5 oz) can diced tomatoes (optional for more texture)
- 2 (15 oz) cans kidney beans, drained and rinsed (optional)
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (adjust to heat preference)
- 1 tsp salt (to taste)
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 cup beef broth (or water)
- Toppings: shredded cheddar cheese, sliced jalapeños, chopped green onions, and sour cream
How Much Time Will You Need?
This chili recipe takes about 15 minutes to prepare and brown the meat and vegetables, then about 1 hour to simmer so the flavors can develop fully. Plan for about 1 hour and 15 minutes in total.
Step-by-Step Instructions:
1. Cook the Onions and Garlic
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 3-4 minutes. 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 up with a spoon and cook until it’s browned and cooked through, about 7-10 minutes. Drain any excess fat if you want a leaner chili.
3. Add Spices and Mix Well
Stir in chili powder, ground cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Cook the spiced meat mixture for 1-2 minutes to release the flavors and deepen the aroma.
4. Add Liquids and Beans (Optional)
Pour in the tomato sauce, diced tomatoes if using, and beef broth. Stir everything well to combine. If you prefer chili with beans, add the drained kidney beans now. If you like chili without beans, skip this step.
5. Simmer the Chili
Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot and let the chili simmer for at least 1 hour, stirring occasionally to prevent sticking. This slow simmer helps blend the flavors beautifully.
6. Adjust Seasoning and Serve
Before serving, taste the chili and adjust the salt, pepper, or chili powder as needed. Serve in bowls topped with shredded cheddar cheese, sliced jalapeños, chopped green onions, and a dollop of sour cream for that classic Texas Roadhouse touch.
Can I Use Frozen Ground Beef for This Chili?
Yes! Just make sure to fully thaw it in the refrigerator overnight before cooking. This helps it brown evenly and prevents excess moisture from diluting the chili.
Can I Make Texas Roadhouse Chili Ahead of Time?
Absolutely! This chili actually tastes better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Do I Make This Chili Spicier or Milder?
Adjust the cayenne pepper to your heat preference. You can add more if you like it spicy or reduce it for a milder flavor. Also, removing jalapeño toppings helps keep it mild.
What’s the Best Way to Store Leftovers?
Place leftover chili in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. To reheat, thaw frozen chili overnight in the fridge and warm on the stove over low heat.
