Bring the taste of Texas Roadhouse chili into your kitchen with this easy copycat recipe!
Spicy, meaty, and smoky, this hearty goodness will warm you inside and out. So fix up a pot for the whole family.
In less than one hour, you can curl up with a soul warming bowl!
Tips and Tricks For Making the Best Chili
When it comes to chili, let your taste buds lead the way! Some prefer thick and hearty. Others like loading up on fresh toppings.
The great thing about this recipe is that there are endless variations. But to make it the best chili ever, follow these tips:
- Add an acidic ingredient. My favorite way to enhance chili is with an acidic ingredient. You can add vinegar like sherry or balsamic. Lemon or lime will do the trick too.
- Substitute seared beef. Cubed chuck is so savory and tender, it will elevate your chili to a higher level. It also gives it more texture.
- Make it vegetarian-friendly. If you’re a vegetarian, you could add roasted vegetables instead of meat. My favorites are squash and sweet potato. Or add other beans likes lentils and kidney – all taste amazing with chili.
- DIY the chili seasoning. Pre-mixed seasonings are easier. But I find it’s always better to make your own. That way, you can tailor the flavor to taste.
What to Serve With Texas Roadhouse Chili
To say chili is a versatile dish is an understatement. In fact, it’s so good it goes well with almost anything!
Among all the best chili side dishes, these are my top picks:
- Green Salad. You can never go wrong with a side salad. It’s nutritious, delicious, and easy. To stick with our Texas theme, I recommend a flavor-packed Southwest Salad.
- Cornbread. No chili is complete without a side of cornbread! This sweet and fluffy combo is comfort food at its best. Dip the cornbread in the spicy chili for an even more delectable treat.
- Coleslaw. It’s crunchy, fresh, and zesty. The perfect balance for hearty chili! Plus, it’s easy to whip up.
- Chips & Salsa. Of course, no chili dinner is complete without chips and salsa. This classic combo is salty, sweet, and pairs perfectly with a warm bowl of chili. Plus, you can use the tortilla chips for dipping. Double-win!
- Margarita. Wash it down with a real Mexican margarita and you’ve got the full restaurant experience. All without leaving your home!
History of Texas Roadhouse
The Texas Roadhouse has been serving us good steaks and ribs since it opened its doors to the public on February 17, 1993, in Clarksville, Indiana. The restaurant, owned by Kent Taylor and family, is much more than that, though.
Over the years, the family has managed to turn Texas Roadhouse into a fun and homey place where people of all ages and walks of life can gather and enjoy a meal.
Their specialties are their extremely tender and tasty ribs and steaks, but they also serve various sides, freshly baked bread, and cold beer. They’re also known for serving huge portions. But, what makes them a cut above the rest is how they make almost everything in their menu from scratch.
Another fun fact about their restaurants, which have now expanded to 300 branches in 46 states in the US, is their lively line dancers and nostalgia-inducing jukebox. Going to Texas Roadhouse is a one-of-a-kind experience.
How to Store Texas Roadhouse Chili
Got some leftover chili? Store it in the fridge or freezer. It is also a great make ahead meal for later in the week.
To Store: Place the cooled leftover chili in an airtight container. Refrigerate for up to 3 to 4 days.
To Freeze: Transfer the cooled chili to an airtight freezer container. Freeze for 4 to 6 months. For more tips, see my easy guide on how to freeze chili.
How to Make Texas Roadhouse Chili
This version of the Roadhouse Chili is incredibly simple to make. Just follow these easy steps.
In less than an hour, you’ll be devouring bowlfuls of this delicious comfort food.
Texas Roadhouse Chili Recipe
8
servings30
minutes25
minutes396
kcalIngredients
3 tablespoons canola oil
1 medium yellow or white onion (diced)
2 pounds ground chuck (or beef chuck, cut into 1/2-inch cubes)
2 tablespoons diced garlic
1 tablespoon Italian seasoning blend
2 teaspoons chili powder
1 tablespoon smoked paprika (Spanish paprika)
1 1/2 teaspoons ground cumin seeds
1 tablespoon brown sugar
1 tablespoon vinegar
2 (14 ounce) cans crushed tomatoes
2 (15 ounce) cans red kidney beans, drained
1/8 teaspoon black pepper
2 teaspoons kosher salt
1/4 cup jalapenos (sliced and seeded)
1/8 teaspoon crushed red pepper flakes
2 tablespoons masa harina (or corn tortilla flour)
optional toppings: sour cream, shredded cheddar cheese, tortilla chips, avocado slices, etc.
Instructions
- Warm the oil in a Dutch oven or large, heavy-bottomed pot over medium heat. Add the onion and cook for 3-5 minutes until soft, stirring frequently. Add the garlic and ground beef and cook until the meat is browned, breaking it apart with a wooden spoon.
- Reduce the heat to medium-low and add the Italian seasonings, chili powder, smoked paprika, cumin, brown sugar, vinegar, tomatoes, beans, black pepper, salt, diced jalapenos, and red pepper flakes. Mix well.
- Simmer for about 10 minutes, then add masa harina to help thicken the chili. Cook for another 10 minutes, or until chili thickens.
- Serve and top with sour cream, shredded cheese, tortilla chips, and avocado slices.
Notes
- If using cubed chuck, sear it with the onions, then add the rest of the ingredients as instructed.
Love me some chili, great recipe here . I enjoy making chili during the cooler months. Saved and shared your recipe.
@tisonlyme143
Awesome…love Texas Roadhouse!
Great recipe for friends over to watch the games!! Love recipes that serve lots of people as I cook often for the International Church Street that serve meals to homeless in downtown Dallas!! Anyone have extra big pans they want to get rid of, just let me know!!
Ground the 1 12 cumin seeds with my mortar and pestle. Had quite the time finding that anything was in the mortar. Opted to add a teaspoon and a half of ground cumin instead. Made a good chili, for sure.
This was delicious. I’m so glad I looked it up and gave it a try.
I’m so happy you liked it, Rachel! It’s one of my favorite chili recipes. 🙂
I really enjoy trying some of the recipes you offer but, as a bachelor, I have to always divide each ingredient so I can make more manageable sized dishes.
Do you have any plans to offer “recipes for one” or at least create a “fractions chart” next to each ingredient to help us single folks.
Thanks,
1.5 what? Of ground cumin
Hi Tim!
Sorry about that. It’s 1.5 teaspoons 🙂
1 1/2cumin seeds isn’t enough.
Hi Ben, you are welcome to adjust the recipe as needed to suit your tastes!
I agree there are numerous additions one can add to chili–even beans which is a controversial topic here in Texas. But kidney beans, fine for folks in the NE. But it seems heretical to refer to the chili as “Texas” Roadhouse Chili if you insist on kidney beans.
BTW, run down the late Matt Martinez’ chili recipe. For my money, it’s hard to find better.
Be well!
Hi Dan, thanks for pointing that out! This recipe is the copycat recipe from the Texas Roadhouse restaurant. I will have to check out the Matt Martinez recipe. Thanks for the tip!
Thanks! Won office Chili contest with this. Followed recipe exactly except added some hot sausage to it. For months have been trying chili at local restaurants prepping for the big contest. Decided amazingly that TRH had the best chili to my liking. Good recipe, thank you.
Hi Kevin! Congratulations on winning the office chili contest 🙂 Love your addition of hot sausage!
I made this twice. First time, made and ate as chili. The second time, I made and used it as chili for hotdogs, including the beans. Sooooo good. Froze the remainder for another day.