My favorite winter comfort food is a bowl of warm chili with all the toppings. And when it comes to restaurant chains, Texas Roadhouse makes one of the best. If you love Texas Roadhouse chili, this copycat recipe will quickly become a staple dinner meal in your home!
I love having warming foods in cold weather, so chili is perfect in winter. You can even make it spicier for even more warming qualities! But don't feel like you can't have it in summer if you want, too. It's a delicious addition to any cookout, but hearty enough to stand on its own as a meal.
You may have seen that I love copycat recipes. This butter cake recipe from California Pizza Kitchen, and these fajitas from Lupe Tortilla's, are two of my favorites, in addition to the chili recipe featured here!
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🥘 Ingredients
Although this chili has a number of ingredients, they are all simple to find and it doesn't take long to put it all together.
- ground beef
- olive oil
- garlic
- yellow onion
- kidney beans
- tomato sauce
- tomato paste
- crushed tomatoes
- beef broth
- brown sugar
- chili powder
- cumin
- smoked paprika
- red pepper flakes
- black pepper
- salt
For toppings, you may also wish to have:
- shredded cheddar cheese
- diced red onion
- avocado
- sour cream
🔪 Instructions
Making the chili consists of 4 main steps:
In a large stock pot, heat the olive oil on medium-high heat. Add diced onions and garlic, and cook 3-4 minutes, until onions turn translucent (semi-clear).
Add ground beef, separating into pieces with a spoon, and cook until completely browned. This takes 5-6 minutes.
Add in all remaining ingredients: kidney beans, tomato sauce, tomato paste, crushed tomatoes, beef broth, brown sugar, chili powder, cumin, smoked paprika, red pepper flakes, black pepper, and salt. Stir to combine.
Reduce heat and simmer chili, uncovered, for 25 minutes, stirring occasionally. Remove from heat and serve!
Once the chili is ready, serve in individual bowls with your favorite toppings. If you get this at Texas Roadhouse, you'll have it served with shredded cheddar cheese and diced red onions. I like to also include avocado slices and sour cream. Feel free to get creative - jalapeno slices, green onions, and tortilla chips are all yummy additions!
Substitutions
If you prefer, you can substitute another kind of bean, such as white chili beans or black beans.
For vegetarian chili, omit the ground beef and swap out the beef broth for vegetable stock. If you'd like, add in some mushrooms or increase the amount of beans or tomatoes, to make up for the loss of volume.
📖 Variations
Don't like spice? Feel free to leave out the chili powder and/or red pepper flakes. Or, if you want more spice, you can increase the amounts of either. You could also add in fresh peppers while cooking. Good examples are jalapeno peppers, ancho peppers, or ghost peppers.
🍽 Equipment
All you need to make this chili is a big enough pot!
🥡 Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To enjoy leftovers, simply reheat in your microwave for 1-2 minutes. You could also reheat on the stove; you may wish to add a little beef broth if the chili is extra thick.
Wait to add toppings (especially cheese) until you've finished reheating, or just during the last few seconds, so it doesn't melt into the chili and disappear!
💭Top tip
Be sure to separate the ground beef while browning, for consistent cooking and so you don't end up with a block of cooked meat! Stir continually to prevent searing the meat, which creates a kind of "crust" that you don't typically want in chili.
❓ FAQ
You can use ground chuck, which has more fat, which has a rich flavor. Or, choose a ground sirloin to reduce fat content while still having a hearty taste. For best results, choose a coarser ground beef.
📋 Recipe
Texas Roadhouse Chili
Equipment
- 1 stock pot 6-8 quart size
Ingredients
- 1 pound ground beef chuck or sirloin
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 onion yellow or white, diced
- 15 ounces red kidney beans rinsed and drained
- 8 ounces tomato sauce
- 2 tablespoons tomato paste
- 15 ounces crushed tomatoes
- 1½ cups beef broth can substitute vegetable or chicken broth
- 1 tablespoons brown sugar packed
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon smoked paprika
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- 2 teaspoons salt
Toppings
- ½ red onion diced
- ⅛ cup cheddar cheese
Instructions
- Heat olive oil over medium heat in a large stock pot. Add garlic and onions, and cook 3-4 minutes or until onions become translucent.
- Add ground beef, and cook while stirring and separating meat, 5-6 minutes or until beef is browned.
- Add in all remaining ingredients: kidney beans, tomato sauce, tomato paste, crushed tomatoes, beef broth, brown sugar, chili powder, cumin, smoked paprika, red pepper flakes, black pepper, and salt. Stir to combine.
- Reduce heat and simmer chili, uncovered, for 25 minutes, stirring occasionally.
- Remove chili from heat, and let rest for 5 minutes before serving.
- Top with shredded cheddar cheese and diced red onions, or other toppings as desired.
Nutrition
🦺 Food safety
If you choose a higher fat version such as ground chuck, be careful while browning the meat that it doesn't splatter and burn you. You might want to use a splatter screen, or just make sure to cook on a lower heat setting (don't turn the stove up to the max!)
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