Texas Roadhouse Chili Recipe lovers, you found your bowl. I love that thick, meaty, no-bean chili the restaurant ladles under a heap of cheddar and red onion, so I built a copycat that nails the same cozy kick. I keep the ingredients simple, the spice mix bold, and the texture rich enough to hug a spoon. You can get it on the table on a weeknight or let it mellow all Sunday for game day depth.
Homemade Texas Roadhouse Chili Recipe
I chase steakhouse-style chili that actually tastes like beef, not tomato soup, and this version delivers. The spices bloom, the broth reduces, and the meat holds its bite, just like that familiar Texas Roadhouse chili you crave. I skip the beans for that classic, meaty finish, then load it with sharp cheddar and red onion for the full experience. You get a hearty, crowd-pleasing pot that reheats like a champ.
I tested this copycat Texas Roadhouse chili side-by-side with a few store-bought mixes, and this one won on texture and depth. The combo of chili powder, cumin, and smoked paprika builds a base that tastes slow-cooked without babysitting it all day. A spoon of masa harina thickens the pot like a pro tip from a line cook. Finish with a splash of vinegar and you get restaurant-level balance at home.
Ingredients You’ll Need
- 2 lb 80/20 ground beef (or 1 lb ground beef + 1 lb small-diced chuck)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 1 (15 oz) can tomato sauce
- 1 cup low-sodium beef broth
- 1 (10 oz) can diced tomatoes with green chiles, drained (optional, for chunkiness)
- 2 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/4–1/2 tsp cayenne pepper, to taste
- 1 tsp brown sugar, optional
- 1 tbsp masa harina (or 2 tsp fine cornmeal), optional for thickening
- 1 tsp apple cider vinegar, to finish
- Neutral oil, as needed
Toppings
- Shredded sharp cheddar
- Diced red onion
- Sliced jalapeño
- Sour cream and crushed saltines or cornbread on the side
How to Make Texas Roadhouse Chili
- Brown the beef
- Heat a large Dutch oven over medium-high.
- Add half the beef and brown hard, 5–6 minutes; scoop to a bowl.
- Brown the second half; drain excess fat, leaving about 2 tablespoons.
- Build the base
- Add the onion and sauté until translucent, 4–5 minutes.
- Stir in garlic for 30 seconds.
- Squeeze in tomato paste and cook until brick red and caramelized, 2 minutes.
- Bloom the spices
- Add chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, black pepper, cayenne, and salt.
- Stir for 30 seconds so the spices toast and smell nutty.
- Simmer
- Return beef to the pot.
- Add tomato sauce, beef broth, and diced tomatoes with green chiles if using.
- Stir, bring to a gentle boil, then reduce to a steady simmer.
- Simmer uncovered 30–45 minutes, stirring occasionally, until thick.
- Thicken and finish
- Stir masa harina with 2 tablespoons warm water to make a slurry; stir it into the pot.
- Simmer 5–10 minutes more until the chili clings to a spoon.
- Stir in brown sugar if you want a touch of balance, then add cider vinegar.
- Taste and adjust salt and heat. Ladle into bowls and top with cheddar and red onion.
Stovetop Timing
- Total time: About 60 minutes, start to finish.
- Hands-off simmer: 35–45 minutes for best reduction.
Slow Cooker Option
- Brown the beef and onions on the stove as above.
- Transfer to a slow cooker with garlic, tomato paste, spices, tomato sauce, broth, and optional tomatoes.
- Cook on Low 6–8 hours or High 3–4 hours.
- Stir in masa slurry and vinegar during the last 15 minutes; adjust seasoning.
Instant Pot Option
- Use Sauté to brown the beef and onions; add garlic, tomato paste, and spices.
- Stir in tomato sauce, broth, and optional tomatoes; scrape the bottom clean.
- Pressure cook on High 12 minutes; quick release.
- Switch to Sauté, stir in masa slurry, simmer 5–8 minutes to thicken, finish with vinegar.
Substitutions & Variations
- Meat options: Use 1 lb ground beef + 1 lb small-diced chuck for steakhouse texture. Try ground turkey or venison for a leaner pot.
- Beans (not traditional): Add 1–2 cans drained kidney or pinto beans in the last 15 minutes if you like a beanier bowl.
- Heat levels: Swap part of the chili powder for chipotle powder or add minced jalapeño for extra kick.
- Tomato profile: Use only tomato sauce for a smooth, classic finish or add drained diced tomatoes with green chiles for chunkiness.
- Thickening: Use masa harina for a subtle corn note or stir in a spoon of cornmeal if that’s what you have.
- Flavor boosts: Add 1 tsp cocoa powder or a splash of brewed coffee for deeper savory notes.
Expert Tips
- Use 80/20 beef so the fat carries flavor; drain only excess so the spices bloom in some fat.
- Mix ground beef with small-diced chuck for a “steak bite” texture that mimics restaurant chili.
- Caramelize tomato paste; that step deepens color and knocks out any tinny taste.
- Add acid at the end; vinegar brightens without dulling spice.
- Cook the chili the day before; the spices settle and the broth sets up even thicker.
- Keep a small splash of broth handy; loosen the pot if it reduces faster than you like.
Serving Ideas
- Classic steakhouse: Sharp cheddar, diced red onion, and saltine crackers.
- Game day bar: Add jalapeños, sour cream, hot sauce, and chopped cilantro.
- Chili over: Baked potatoes, fries, or elbow macaroni for chili-mac night.
- Sides that work: Skillet cornbread, buttered rice, or a crisp green salad.
- Leftover win: Spoon it over breakfast eggs with a sprinkle of cheddar.
Make-Ahead and Storage Tips
My Texas Roadhouse-style chili tastes even better the next day, so I treat it like a built-in meal prep win.
Make-Ahead: Cook the chili, cool it, and stash it for the week. For a freezer kit, brown the beef and onions, add the spices and tomato paste, cool, and freeze with the sauce components in a zip-top bag for up to 3 months. Thaw in the fridge overnight, then simmer with broth to finish.
To Refrigerate: Store cooled chili in an airtight container in the fridge for up to 4 days.
Freezing: Freeze portions in freezer-safe containers for up to 3 months. Leave headspace for expansion.
To Reheat: Warm gently on the stovetop over medium, or microwave in 60-second bursts, stirring between. Add a splash of broth if it thickens too much, then retouch salt and vinegar to taste.
Texas Roadhouse Chili
Ingredients
Instructions
- In a large pot over medium heat, brown the ground beef until no longer pink. Drain excess fat.
- Add diced onions, green bell pepper, and minced garlic to the pot. Sauté until vegetables are tender.
- Stir in chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper.
- Add kidney beans, chicken broth, tomato sauce, and diced tomatoes. Stir to combine.
- Bring the chili to a boil, then reduce heat to low and simmer uncovered for about 1 to 1.5 hours, stirring occasionally.
- Adjust seasoning to taste before serving.