Texas Roadhouse Chili

4.64 from 11 votes

Prep Time: 5

Cook Time: 25

Resting Time: 5

Total Time: 35

Author: Susan

Calories: 413kcal

Servings:

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This copycat recipe for Texas Roadhouse chili tastes just like the real thing! Enjoy this hearty meal with your favorite toppings.

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.
3 cloves garlic, 1 onion, 2 tablespoons olive oil
Add ground beef, and cook while stirring and separating meat, 5-6 minutes or until beef is browned.
1 pound ground beef
At this point, you can choose whether to drain off the fat in the pot or not. Whether you need to do this will depend mostly on the fat content of the ground beef you used. Personally, I don't drain the fat.
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.
15 ounces red kidney beans, 8 ounces tomato sauce, 2 tablespoons tomato paste, 15 ounces crushed tomatoes, 1½ cups beef broth, 1 tablespoons brown sugar, 2 tablespoons chili powder, 2 tablespoons cumin, 1 tablespoon smoked paprika, ½ teaspoon red pepper flakes, ½ teaspoon black pepper, 2 teaspoons salt
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.
⅛ cup cheddar cheese, ½ red onion