This Texas Roadhouse Chili Recipe is a hearty, comforting classic that hits all the right notes with its rich, meaty flavor and just the perfect blend of spices. You can make it with beans if you like that extra texture, or leave them out for a thicker, smoother chili – either way, it’s packed with savory goodness that feels like a warm hug in a bowl.
I love making this chili when I want something filling and cozy, especially on cooler days. What I really appreciate about this recipe is how simple it is, yet it tastes like it simmered for hours. Plus, I’m a big fan of tweaking the spice level depending on my mood—sometimes I go mild for a family-friendly dinner, and other times I add a little extra kick to keep things interesting.
My favorite way to enjoy this chili is with a big scoop of shredded cheddar cheese and a sprinkle of chopped green onions on top, alongside some crunchy cornbread or tortilla chips. It’s the kind of meal that brings everyone to the table, perfect for casual gatherings or just a casual weeknight. Whenever I serve it, I can count on folks asking for the recipe and coming back for seconds!
Key Ingredients & Substitutions
Ground Beef: I use 80% lean for the perfect balance of flavor and moisture. If you want less fat, you can try 90% lean, but the chili might be a bit drier.
Beans: Kidney and black beans are traditional and hearty. No beans? Skip them for a classic Texas Roadhouse style that’s thicker and meat-focused.
Diced Tomatoes with Green Chilies: These add both acidity and a mild kick. If you can’t find them, use plain diced tomatoes and add a small chopped jalapeño.
Chili Powder & Spices: The mix of chili powder, cumin, smoked paprika, and oregano is key for that deep, smoky flavor. Adjust the cayenne to control heat.
Worcestershire Sauce: It adds a nice umami touch that lifts the chili so it’s not just spicy but full-bodied. No Worcestershire? A splash of soy sauce works in a pinch.
How Do You Develop Deep Flavor in Chili?
Deep flavor comes from layering and slow simmering. Here’s how to get it right:
- Start by sautéing onions until soft and translucent to release their sweetness.
- Add garlic and spices, cooking them briefly to ‘toast’ the flavors and bring out their aroma.
- Brown the ground beef well — don’t rush this step. This develops a rich base flavor.
- Simmer the chili with tomatoes, broth, and seasonings for at least 45 minutes. A longer simmer (up to 2 hours) allows flavors to meld and deepen even more.
- Stir occasionally to prevent sticking and add a bit of extra broth or water if it thickens too much.
Patience and gentle heat are the secrets to a chili that’s full of flavor and deliciously comforting!
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – I prefer this because it heats evenly and holds a lot, making simmering and stirring easier.
- Wooden spoon or spatula – helps stir the chili without scratching the pot and promotes even seasoning distribution.
- Measuring spoons and cups – to keep seasoning amounts consistent, especially when adjusting spice levels.
- Knife and cutting board – essential for chopping onions, garlic, and other toppings or optional vegetables.
- Can opener – for opening canned tomatoes and beans quickly and easily.
Flavor Variations & Add-Ins
- Proteins: Swap ground beef for ground turkey, chicken, or plant-based crumbles if you prefer a lighter or vegetarian version.
- Cheeses: Mix in some shredded pepper jack or Monterey Jack for extra meltiness and flavor—great on top or stirred in.
- Veggies: Add diced bell peppers, corn, or chopped carrots to boost sweetness and texture.
- Spices & Heat: Increase cayenne or add a splash of hot sauce for more heat, or include smoked chipotle peppers for a smoky kick.
The BEST Texas Roadhouse Chili Recipe (With or Without Beans)
Ingredients You’ll Need:
- 2 lbs ground beef (80% lean)
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 (15 oz) cans red kidney beans, drained and rinsed (optional)
- 2 (15 oz) cans black beans, drained and rinsed (optional)
- 2 (10 oz) cans diced tomatoes with green chilies (like Rotel)
- 1 (15 oz) can tomato sauce
- 1 cup beef broth or water
- 3 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1 tsp oregano
- 1 tsp ground black pepper
- 1 tsp salt (adjust to taste)
- ½ tsp cayenne pepper (optional, for heat)
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 2 tbsp vegetable oil
- Toppings: shredded cheddar cheese, sour cream, chopped green onions, chopped raw onion
Time You’ll Need:
This recipe takes about 15 minutes for prep and browning the beef and veggies, plus 45 minutes to 2 hours simmering time. The longer it simmers, the richer the flavors become. So plan for about an hour total if you want a quick meal or longer for a truly deep, hearty chili.
Step-by-Step Instructions:
1. Cook the Onions and Garlic
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the finely chopped onions and cook them until they become soft and translucent — this usually takes about 5 minutes. Then add the minced garlic and cook for another 30 seconds until you can smell its aroma.
2. Brown the Ground Beef
Add the ground beef to the pot. Use your spoon or spatula to break it into crumbles. Cook it, stirring occasionally, until it’s fully browned and no longer pink, about 7 to 10 minutes. If there’s a lot of fat, feel free to drain some off.
3. Add the Spices and Brown Sugar
Sprinkle in the chili powder, cumin, smoked paprika, oregano, black pepper, salt, and cayenne pepper (if using). Add the brown sugar too. Stir everything well and cook for 1 to 2 minutes so the spices get toasty and fragrant.
4. Combine Tomatoes, Sauce, and Broth
Pour in the diced tomatoes with green chilies, tomato sauce, Worcestershire sauce, and beef broth. Stir everything until well mixed.
5. Add Beans (Optional) and Simmer
If you’re using beans, gently fold in the drained kidney and black beans now. Bring the pot to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for at least 45 minutes, stirring occasionally. For the best flavor, try to simmer for up to 2 hours. Add a splash of broth or water if the chili thickens too much.
6. Final Taste and Serve
Check the chili for seasoning. Add more salt, pepper, or chili powder if you’d like it spicier or more flavorful. Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, chopped green onions, and diced raw onions. For a true Texas Roadhouse feel, serve it with cornbread or tortilla chips on the side.
Can I Use Frozen Ground Beef for This Chili?
Yes, you can! Just be sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it brown evenly and prevents excess liquid that can dilute the chili’s flavor.
Can I Make This Chili in a Slow Cooker?
Absolutely! Brown the beef, onions, and garlic first, then transfer everything to your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add beans and seasonings at the beginning for best flavor.
How Should I Store Leftover Chili?
Let the chili cool to room temperature, then store it in an airtight container in the refrigerator for up to 4 days. You can also freeze leftovers for up to 3 months—just thaw overnight before reheating gently on the stove or in the microwave.
Can I Adjust the Spice Level?
Definitely! The recipe includes cayenne pepper for heat, but you can omit it for milder chili or add more for extra kick. You can also add hot sauce or diced jalapeños to customize the spice to your liking.
