Texas Roadhouse Chili is a hearty and comforting dish packed with bold flavors and a perfect touch of spice. Whether you like it with beans or prefer it classic and bean-free, this chili delivers tender ground beef, rich tomato sauce, and a mix of traditional chili spices that come together to create that authentic Texan taste. The texture is just right—not too thick and not too thin—which makes it a satisfying meal any time of the year.
I love how versatile this chili is. I sometimes add beans for that extra bit of heartiness, but I also enjoy it just as much without, especially when I’m craving that pure beefy flavor. A little tip: letting the chili simmer for a while really helps all the spices develop, so I usually make this a bit ahead and let it sit to bring out even more depth. It’s great for feeding a crowd or saving leftovers for a quick and easy lunch the next day.
Whenever I serve Texas Roadhouse Chili, I like to top it with shredded cheese, a dollop of sour cream, and some crunchy tortilla chips or fresh cornbread on the side. It’s one of those dishes that feels like a big hug on a cold day—or just a fun meal to share with family and friends. No matter how you enjoy it, this chili always hits the spot and leaves everyone asking for seconds!
Key Ingredients & Substitutions
Ground Beef: Using 85% lean beef gives great flavor without too much grease. If you want less fat, try lean ground turkey or chicken, but keep an eye on moisture—it’s leaner and can dry out.
Beans: Kidney beans are traditional here, adding texture and fiber. If you prefer no beans, simply skip them. Or swap with black beans or pinto beans for a different taste.
Tomato Ingredients: A mix of diced tomatoes, tomato sauce, and tomato paste gives a rich, thick base. Using fire-roasted diced tomatoes can add a smoky depth if you like.
Spices: Chili powder is key for that chili flavor. Feel free to tweak the cayenne pepper for heat—start small to avoid overpowering the dish.
Optional Toppings: Cheese, sour cream, and green onions add creaminess and freshness. Cornbread or tortilla chips provide a nice crunchy contrast.
How Do You Achieve Deep Flavor and Perfect Simmering in Chili?
Simmering your chili slowly is vital to develop the full flavors and tender texture.
- After browning the beef and mixing in spices, add your liquids and beans (if using).
- Bring chili to a boil, then reduce to a gentle simmer—this slow heat helps meld all the flavors together.
- Partially cover your pot, letting some steam escape to thicken the chili without drying it out.
- Stir every 15 minutes to prevent sticking and promote even cooking.
- Simmer for at least 45–60 minutes, though longer (up to 2 hours) can deepen flavor even more.
I always recommend tasting toward the end and adjusting salt, spices, or heat. This step tailors the chili to your exact preferences and makes it truly delicious.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – It holds all the ingredients and helps the chili cook evenly without burning.
- Wooden spoon or heatproof spatula – Perfect for stirring thick chili and scraping the bottom of the pot.
- Cutting board and knife – You’ll chop onions and garlic quickly and safely.
- Measuring spoons and cups – To keep your spice amounts and liquids just right.
- Colander – Handy for draining and rinsing beans if you use them.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter chili without losing protein.
- Add diced bell peppers or jalapeños when cooking onions for extra crunch and a bit of heat.
- Mix in a few squares of dark chocolate at the end to add a subtle depth and richness.
- Top with pepper jack cheese instead of cheddar for a mild spicy kick.
Texas Roadhouse Chili Recipe (With or Without Beans)
Ingredients You’ll Need:
- 2 lbs ground beef (85% lean)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 (15 oz) cans kidney beans, drained and rinsed (optional)
- 2 (14.5 oz) cans diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1/4 cup tomato paste
- 2 cups beef broth
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground cayenne pepper (adjust to taste)
- 1 tsp oregano
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 2 tbsp vegetable oil or olive oil
- Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions or scallions
- Cornbread or tortilla chips, for serving
How Much Time Will You Need?
This chili takes about 15 minutes to prep and brown the beef and onions, plus about 45 minutes to 1 hour of gentle simmering to develop the flavors and thicken. In total, plan for roughly 1 to 1 ¼ hours from start to finish.
Step-by-Step Instructions:
1. Cook Onion and Garlic:
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook until soft and translucent, about 4-5 minutes. Then add the minced garlic and cook for another 30 seconds until you can smell the garlic aroma.
2. Brown the Meat:
Add the ground beef to the pot. Use a spoon or spatula to break it up and cook until it’s browned and no longer pink, around 7-8 minutes. Drain excess fat if needed.
3. Add Spices and Mix:
Sprinkle in chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Stir well to fully coat the beef and onions with the spices.
4. Add Tomatoes, Sauce, Beans, and Broth:
Pour in diced tomatoes (including their juice), tomato sauce, tomato paste, and beef broth. Stir to combine everything evenly. If you’re including beans, add them now and gently stir them through.
5. Simmer Your Chili:
Bring the chili to a boil, then lower heat to a gentle simmer. Cover the pot partially and let it cook for 45 minutes to 1 hour, stirring occasionally to avoid sticking. This slow simmer lets all the flavors marry and thickens the chili to that perfect consistency.
6. Taste and Adjust:
After simmering, give your chili a taste. Add more salt, chili powder, or cayenne if you’d like it spicier or more flavorful.
7. Serve and Garnish:
Ladle the chili into bowls and top with shredded cheddar cheese, a scoop of sour cream, and chopped green onions. Serve with warm cornbread or crunchy tortilla chips for a hearty meal that’s just like Texas Roadhouse!
Can I Use Frozen Ground Beef for This Chili?
Yes, you can, but make sure to fully thaw the beef in the refrigerator overnight before cooking. This helps it brown evenly and prevents excess moisture in your chili.
Is It Okay to Skip the Beans?
Absolutely! This chili tastes great both with and without beans. If you prefer a more traditional Texas-style chili, feel free to omit them for a purer beef flavor.
How Long Can I Store Leftover Chili?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or microwave, stirring occasionally. You can also freeze chili for up to 3 months.
Can I Adjust the Spice Level?
Definitely! Start with the recommended cayenne pepper and chili powder, then add more to suit your heat preference. Remember to taste as you go to avoid overpowering the flavor.
