Copycat Texas Roadhouse Chili Recipe

I love chili, and after having lived in Texas for more than 20 years, I’ve had my fair share of different kinds of chilis.  But there’s something special about the chili at Texas Roadhouse – it’s hearty, flavorful, and leaves you craving more. That’s why I had to recreate this recipe and now you can make this copycat Texas Roadhouse Chili at home!

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Chili is pretty much the perfect food. It’s easy to make, is loaded with protein and fiber, is packed with flavor, and tastes even better the next day! I also love that it freezes well. I often make a double batch and freeze some for later. It’s a win-win!

As a professional chef, I’ve made my fair share of chili. With beans, without beans, with fancy sauces, with a few ingredients or a whole pantry’s worth of ingredients – no matter how you make it, chili is delish. This Texas Roadhouse copycat chili recipe is simple, straight forward, and loaded with flavor. You’ll love it!

Ingredients

• Yellow onion – Dice it evenly so it cooks at the same rate throughout the chili.
• Minced garlic – Fresh garlic only; skip jarlic for the best flavor.
• Oil – I like avocado oil here because it has a neutral flavor and handles heat well.
• Ground beef – An 85/15 or 90/10 blend gives good flavor without making the chili overly greasy.
• Fresh jalapeños – Remove the seeds for a milder chili, or leave them in for extra heat.
• Coarse kosher salt – I cook with kosher salt.
• Pepper – Freshly cracked black pepper has the best flavor.
• Chili powder – I use a mild chili powder blend so I can control the heat level separately.
• Ground cumin – Fresh cumin gives the chili the best depth of flavor.
• Paprika – Sweet paprika works best unless you specifically want a smoky flavor.
• Red pepper flakes – Adjust to taste depending on your heat preference.
• Crushed tomatoes – Use a good-quality canned tomato for the best flavor.
• Brown sugar – I prefer dark brown sugar for a deeper, richer flavor, but light brown sugar works too.
• Vinegar – Apple cider vinegar is my preference, but white vinegar will work in a pinch.
• Red kidney beans – Drain and rinse them well before adding.
• Masa harina – Don’t skip it if possible; I find it gives chili a more authentic flavor and texture than other thickeners.
• Additional toppings: shredded cheese, sour cream, crackers, and/or corn chips

How to make Texas Roadhouse Chili Copycat Recipe

Scroll down for the full recipe card with exact measurements and printable instructions.

Begin by heating the oil in a large skillet over medium heat. Add the diced onion and cook for 8 to 10 minutes, stirring occasionally, until tender and translucent.

Once the onion has softened, stir in the garlic and continue cooking for 2 minutes more.

Add the beef to the skillet and cook until browned, breaking it up as it cooks. Drain away any excess fat or liquid.

While the beef is browning, dice the jalapeño, leaving the seeds in or removing them depending on your preferred spice level.

Stir the jalapeño and spices into the beef mixture, mixing well so the seasonings are evenly distributed.

Next, add the tomatoes, sugar, beans, and vinegar. Stir everything together, then cover the skillet and reduce the heat to medium-low.

Allow the chili to simmer for 15 minutes, giving the flavors time to develop.

Sprinkle in the masa harina and stir until fully incorporated. This will help thicken the chili as it cooks.

Cover the skillet once again and continue simmering on low heat for 10 additional minutes.

Let the chili cool slightly before serving.

Top with sliced jalapeños, shredded cheese, sour cream, corn chips, cornbread, and/or crackers, then enjoy!

Chef Jenn’s Tips

• Like it spicy? Add the jalapeno seeds and all, or remove them for a toned-down version.
• Fresh spices make all the difference! Chili powder loses flavor over time.
• Don’t rush the simmering; it allows flavors to combine.
• This is a secret ingredient for thickening and adding a subtle corn flavor. You can find it in Mexican specialty stores or in the Mexican aisle of your grocery store.

MAKE IT A MEAL

Transform this chili into a full meal by serving it with a side of cornbread or over a bed of rice. It pairs wonderfully with a fresh green salad for a lighter touch. For a heartier meal, consider a baked potato topped with this chili, adding a new dimension to both dishes.

STORAGE

Store leftover chili in an airtight container in the refrigerator for up to 3 days. For freezing, let the chili cool completely and store it in freezer-safe bags or containers for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it up on the stove or in a microwave, stirring occasionally.