When it comes to hearty chili packed with rich flavor, this copycat Texas Roadhouse Chili recipe sets the bar high. With the perfect combination of spices, tender ground beef, and rich tomato sauce, this hearty dish is irresistible comfort food that you can recreate right in the comfort of your own home.
I love a warm hearty meal on chilly days, and this chili recipe from a favorite restaurant chain is the closest thing to pure comfort food! I love to serve a bowl of chili for family dinner with a side of corn chips for dipping or with a side of skillet jalapeno cornbread and a green salad.
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❤️ Why you'll love Copycat Texas Chili
Easy Copycat Recipe: if you love chili from the famous Texas Roadhouse restaurants, then you will love this easy copycat recipe!
Authentic Texan Flavors: rich in flavor, this Texas chili recipe is one the whole family will enjoy.
Customizable heat: make this a more spicy chili recipe by using the jalapeno seeds and membranes or adding more jalapenos.
🥘 Ingredients
Yellow onion
Fresh garlic
Olive oil
Lean ground beef
Fresh jalapeños
Coarse kosher salt
Black pepper
Chili powder
Ground cumin
Paprika
Red pepper flakes
Crushed tomatoes
Brown sugar
Vinegar
Red kidney beans
Masa harina: used to thicken the chili
🔪 How to Make Texas Roadhouse Chili Recipe
- Heat olive oil In a large skillet over medium-high heat, until hot. Add diced onions to the skillet and sauté for 8-10 minutes until tender and onions translucent. Add the garlic and sauté for 2 minutes.
- Add the crumbled ground beef to the onion mixture and cook until browned.
- Add jalapeño, salt, black pepper, chili powder, ground cumin, paprika, red pepper flakes, crushed tomatoes, brown sugar, kidiney beans, and vinegar. Stir to combine and bring to a boil.
- Turn burner to low heat, place a lid on the skillet and simmer for 15 minutes.
- Remove lid and stir in the masa harina. Return lid to skillet and simmer on low 10 minutes, until chili has thickened.
- Cool slightly before serving. Serve topped with sliced jalapeños or with cheddar cheese, a dollop of sour cream, green onions and tortilla chips.
🥄 Equipment
Large skillet
Cutting board
Chef knife
Wooden spoon
🥫Storage
Refrigerate: store leftover chili in airtight container up to 5 days.
Freeze: store in a freezer safe airtight container up to 3 months.
Reheat: warm thawed chili on the stovetop or microwave until warmed through.
📖 Variations
- Black beans or pinto beans can be substituted for the red kidney beans.
- Use tomato paste to thicken the chili instead of the masa harina.
- Substitute beef stew meat for the ground hamburger meat.
- If you prefer a thinner chili, use a little beef broth to loosen it up some.
💭 Tips
Make Ahead Magic: Chili tastes even better the next day! Prepare it in advance to let the flavors intensify overnight in the fridge.
Keeping it warm for the big game: use the slow cooker to keep the chili warm while watching the big game!
Chili Bar: create a chili bar for your next gathering, set up a table with this Texas Roadhouse copycat chili recipe, along with your favorite toppings and include baked sweet potato and/or hotdogs for your guest to make their own chili creations.
📚 Related Recipes
This big batch venison chili recipe is mad with ground venison and is perfect for game day.
Slow Cooker Beef Teriyaki is packed with flavor, beef, and broccoli florets.
Tex-Mex flavors are irresistibly delicious in this Cowboy Cornbread Casserole recipe.
Making your own Homemade Taco Seasoning and Homemade Enchilada Sauce is so satisfying and easy!
Air Fryer Cauliflower with Sweet Chili Sauce is another great game day addition.
🍽 Serve with..
Serve this homemade chili recipe with your favorite toppings, a side of corn chips, or a side of cornbread.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @honeybunchhunts or #honeybunchhunts so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Texas Roadhouse Chili
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Ingredients
- ½ medium yellow onion diced
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 2 small fresh jalapeños fresh, divided
- ½ teaspoon salt course kosher
- ½ teaspoon black pepper
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- ½ teaspoon red pepper flakes
- 1½ cup crushed tomatoes
- 2 tablespoons brown sugar
- ½ tablespoon vinegar
- 15.5 ounces red kidney beans , drained and rinsed
- 2 tablespoons masa harina
Instructions
- Heat olive oil In a large skillet over medium-high heat, until hot. Add diced onions to the skillet and sauté for 8-10 minutes until tender and onions translucent. Add the garlic and sauté for 2 minutes.
- Add the crumbled ground beef to the onion mixture and cook until browned.
- Add jalapeño, salt, black pepper, chili powder, ground cumin, paprika, red pepper flakes, crushed tomatoes, brown sugar, kidiney beans, and vinegar. Stir to combine and bring to a boil.
- Turn burner to low heat, place a lid on the skillet and simmer for 15 minutes.
- Remove lid and stir in the masa harina. Return lid to skillet and simmer on low 10 minutes, until chili has thickened.
- Cool slightly before serving. Serve topped with sliced jalapeños or with cheddar cheese, a dollop of sour cream, green onions and tortilla chips.
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