Texas Roadhouse Chili – A Hearty, Meaty Classic

There’s something unmistakably comforting about a bowl of Texas Roadhouse-style chili. This isn’t your average chili—it’s bold, beefy, and deeply seasoned, with a rich, slow-simmered flavor that tastes like it’s been cooking all day.

Texas Roadhouse Chili is beloved for its thick texture, tender beef, and savory spices. It’s not overly spicy, but it packs a satisfying warmth in every bite. Whether you’ve had it at the restaurant or just crave a down-home chili with no beans and plenty of meat, this version captures the heart of what makes it special.

With a blend of chili powder, cumin, garlic, and tomato paste, this chili leans into the Texan tradition: no beans, just meat and spice. Perfect for game day, weeknight dinners, or feeding a crowd, this recipe delivers that crave-worthy depth of flavor you’d expect from your favorite steakhouse.

Ingredients Overview

Texas Roadhouse-style chili is known for its no-nonsense ingredient list, focusing on beef and spice for maximum flavor impact. Let’s break down what goes into making this rich and satisfying chili.

Ground Beef

• Main protein: Choose an 80/20 ground chuck for the right balance of flavor and fat.

• Lean alternatives: Ground sirloin or even ground turkey for a lighter take.

Tomato Paste

• Richness and body: Helps thicken the chili while providing a deep tomato flavor.

• Substitute: Crushed tomatoes (if you want more tomato forward) or tomato sauce for a smoother texture.

Onion and Garlic

• Aromatic base: These two ingredients form the backbone of savory flavor.

• Pro tip: Dice onions finely so they melt into the chili and don’t overpower the texture.

Chili Powder & Ground Cumin

• Signature spices: This combo brings warmth and depth without excessive heat.

• Customization: Add smoked paprika or ancho chili powder for a smoky edge.

Beef Broth

• Liquid gold: Adds umami and allows the spices to bloom while simmering.

• Alternative: Chicken or vegetable broth, though beef is ideal for richness.

Jalapeño (Optional)

• Mild heat: Adds a touch of spice without overwhelming the dish.

• Tame version: Remove seeds or skip entirely for a milder profile.

Cornmeal or Masa Harina (Optional)

• Thickener: A small spoonful gives body and a hint of rustic corn flavor.

• Skip if preferred: Chili will be looser but still delicious.

No Beans

• True to Texas style: Texas Roadhouse chili is meat-centric.

• Optional twist: Add kidney or pinto beans if you like a heartier, more traditional chili.

Step-by-Step Instructions

The secret to truly great chili is building flavor at every stage. Here’s how to make your Texas Roadhouse-style chili as savory and rich as possible.

1. Brown the Beef

Start by heating a large Dutch oven over medium-high heat. Add the ground beef and cook until it’s well-browned, breaking it apart with a wooden spoon.

• Tip: Don’t overcrowd the pan—if needed, brown in batches to avoid steaming.

• Aromas: Let the meat develop a crust for the best flavor.

2. Add Onion and Garlic

Once the beef is browned, add finely chopped onions and garlic to the pan. Sauté until soft and fragrant—about 5–7 minutes.

• Technique: Stir frequently to prevent burning.

• Layered flavor: This builds a deep, savory base.

3. Stir in Spices and Tomato Paste

Add the chili powder, cumin, salt, pepper, and tomato paste. Stir constantly for 2–3 minutes to toast the spices and deepen the tomato flavor.

• Chef’s note: Toasting spices in fat helps release essential oils for better aroma.

4. Add Broth and Simmer

Pour in beef broth and bring the mixture to a boil. Lower the heat and let it simmer uncovered for at least 45 minutes, stirring occasionally.

• Consistency: The chili should thicken and become deeply rich.

• Optional: Add a bit of cornmeal or masa harina in the last 15 minutes if you want a thicker texture.

5. Adjust Seasoning

Taste and adjust with additional salt, a splash of hot sauce, or more cumin as needed.

• Final touch: A teaspoon of apple cider vinegar can brighten the flavor subtly.

6. Serve Hot

Ladle into bowls and garnish with shredded cheddar, chopped onions, or sour cream.

• For authenticity: Serve with a side of warm cornbread or Texas toast.

Tips, Variations & Substitutions

Tips for Best Results

• Simmer longer: The longer it simmers, the deeper the flavor.

• Make ahead: Chili tastes even better the next day.

• Skim fat: Use a spoon to skim off excess fat before serving for a cleaner flavor.

Variations

• Smoky version: Add chipotle peppers in adobo for a smoky, spicy chili.

• Chunky chili: Substitute cubed chuck roast instead of ground beef for a more rustic texture.

Dietary Substitutions

• Gluten-free: Skip cornmeal or ensure it’s certified gluten-free.

• Low-carb: Skip the thickener and avoid toppings like corn chips or bread.

• Vegan twist: Use lentils or textured vegetable protein (TVP) and vegetable broth.

Serving Ideas & Occasions

Texas Roadhouse Chili is incredibly versatile. Serve it as a main dish or repurpose leftovers in delicious ways.

Pairings

• Sides: Cornbread, baked potatoes, coleslaw, or sweet rolls.

• Toppings: Shredded cheese, scallions, sour cream, or jalapeño slices.

Occasions

• Game day: A favorite tailgate dish or Super Bowl staple.

• Cold nights: Perfect for cozy evenings or snow days.

• Meal prep: Stores well and reheats beautifully for busy weeknights.

Nutritional & Health Notes

This chili is high in protein and rich in flavor but can be tailored to fit different diets.

• Protein-rich: With ground beef as the star, each serving offers a satisfying dose of protein.

• Low-carb: Naturally low in carbohydrates if no thickeners or beans are added.

• Adjustable: Swap in leaner meat or reduce sodium by using homemade broth.

Portion control is key—this chili is hearty and filling, so a single bowl is often enough. It’s also a good base for adding veggies like bell peppers or zucchini if you want extra nutrients.

FAQs

Q1: Is Texas Roadhouse Chili spicy?

A1: It’s mildly spiced, not overly hot. The heat mainly comes from chili powder and optional jalapeño. You can always increase the heat with hot sauce or cayenne pepper.

Q2: Why doesn’t this chili have beans?

A2: It follows a Texas-style tradition where chili focuses solely on meat and spice. Texas Roadhouse’s version intentionally excludes beans to highlight the beef and rich seasoning.

Q3: Can I make this chili in a slow cooker?

A3: Absolutely. Brown the meat and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

Q4: What’s the best cut of beef for chunk-style chili?

A4: Chuck roast cut into ½-inch cubes is ideal for a rustic, chunky chili. It becomes tender with long cooking and delivers deep flavor.

Q5: Can I freeze leftovers?

A5: Yes, this chili freezes well. Let it cool, then portion into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Q6: What toppings go best with Texas Roadhouse Chili?

A6: Popular toppings include shredded cheddar, diced onions, sour cream, jalapeños, and even a drizzle of hot sauce or lime juice for brightness.

Q7: Can I use ground turkey instead of beef?

A7: Yes, ground turkey works great for a lighter version. You may want to increase the seasoning slightly, as turkey is milder than beef.

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