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!
What You’ll Love About Texas Roadhouse Chili Copycat Recipe
- Flavorful and Hearty: Every spoonful is packed with rich flavors and hearty ingredients.
- Perfect for Any Occasion: Whether it’s a family dinner or a game day feast, this chili is a crowd-pleaser.
- Customizable: Adjust the spice level to your liking, or add your favorite toppings.
Ingredients
- Yellow onion – Diced.
- Minced garlic
- Oil
- Ground beef
- Fresh jalapeños – Divided.
- Coarse kosher salt
- Pepper
- Chili powder
- Ground cumin
- Paprika
- Red pepper flakes
- Crushed tomatoes
- Brown sugar
- Vinegar
- Red kidney beans
- Masa harina
- Additional toppings: shredded cheese, sour cream, crackers, and/or corn chips
How to make Texas Roadhouse Chili Copycat Recipe
- Dice and sauté the onion in oil in a skillet for 8-10 minutes until tender and translucent. Then add the garlic and continue to sauté for 2 minutes.
- Add the beef to the onions and brown the beef; drain off any fat or liquid.
- Dice the jalapeño (seedless or seeds in, as per your preference) and add to the beef along with the spices.
- Mix in the tomatoes, sugar, beans, and vinegar. Cover and reduce heat to medium-low, simmering for 15 minutes.
- Stir in the masa harina to thicken the chili. Re-cover and simmer on low heat for an additional 10 minutes.
- Cool slightly, then serve topped with sliced jalapeños, shredded cheese, sour cream, corn chips, cornbread, and/or crackers.
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.
Recommended
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.
Texas Roadhouse Chili Copycat Recipe
Ingredients
- ½ yellow onion diced
- 2 tablespoons garlic minced
- 1 tablespoon oil
- 1 pound ground beef
- 2 jalapenos seeds removed, chopped
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 3 tablespoons chili powder
- 1 tablespoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon red pepper flakes
- 1½ cups crushed tomatoes
- 2 tablespoons brown sugar
- ½ tablespoon vinegar
- 15.5 ounces canned red kidney beans drained and rinsed
- 2 tablespoons masa harina
Optional toppings
- shredded cheese
- sour cream
- Fritos
Instructions
- Add the diced onion to a large skillet and add the oil. Sauté for 8-10 minutes until tender and onions translucent. Add the garlic and sauté for 2 minutes.
- Add the beef and brown the beef, breaking it up as you cook it. Cook for about 8 minutes until no longer pink, then drain off any fat.
- Add the diced jalapeno and spices to the skillet with the beef and cook an additional minute.
- Add the tomatoes, sugar, beans, and vinegar to the beef and mix. Cover and lower the heat to medium-low and simmer for 15 minutes.
- Remove the lid and stir in the masa harina to thicken the chili. Cover the chili and cook on low for an additional 10 minutes.
- Let cool and serve topped with sliced jalapeños or with shredded cheese, sour cream, corn chips, cornbread, and or crackers.
Notes
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
