Texas Roadhouse Chili is a hearty, satisfying dish that brings a little Texas heat right to your kitchen. This chili is packed with tender chunks of beef, a perfect blend of spices, and the option to add beans or enjoy it bean-free—making it versatile for everyone’s taste. It’s thick, rich, and just the right amount of comforting on a chilly day or whenever you’re craving a good, meaty chili.
I really like this recipe because it’s easy to tweak depending on what you have on hand or your mood. Sometimes I go with beans to make it a bit more filling, and other times I leave them out for a classic chili feel. The spices mix in so well, and you can even add a little extra heat if that’s your thing. Cooking it low and slow helps the flavors marry together beautifully, making every bite a cozy treat.
One of my favorite ways to serve this chili is with a big scoop of shredded cheese and a side of cornbread or crunchy tortilla chips. It makes for such a satisfying meal that feels like a warm hug on a plate. Plus, the leftovers are just as amazing the next day, so I often make a big batch to enjoy all week. This chili recipe always brings a little Texas-style comfort to our table, and I’m sure you’ll love it too!
Key Ingredients & Substitutions
Ground Beef: Using 85% lean beef gives the chili a nice balance of flavor and fat. You can swap for ground turkey or chicken for a lighter option, but the flavor will be milder.
Kidney Beans (Optional): Beans are optional here. Use canned kidney beans for that traditional chili feel. If you prefer no beans, simply skip them, and the chili will still be hearty and tasty.
Chili Powder: This is key for that chili flavor. If you don’t have chili powder, you can mix equal parts paprika, cumin, and cayenne to get close.
Tomatoes & Sauce: Using diced tomatoes with juice and tomato sauce adds body and richness. You can use crushed tomatoes if you want a smoother texture.
How Do I Get a Thick, Flavorful Chili Without It Being Watery?
The secret to thick chili is simmering it low and slow. Follow these tips:
- Brown the beef well to build flavor before adding liquids.
- Use a wide pot to let excess moisture evaporate while simmering.
- Simmer uncovered, stirring occasionally, for at least 45 minutes. Longer simmering deepens flavors and thickens the chili.
- If it’s still too thin near the end, mash some beans or add a small spoonful of tomato paste to thicken.
Patience is key here! Slow cooking allows spices and ingredients to blend perfectly and your chili will come out rich and thick every time.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – great for evenly cooking the beef and simmering the chili without burning.
- Wooden spoon or heatproof spatula – perfect for stirring the chili and breaking up the ground beef.
- Can opener – to open your canned tomatoes, beans, and tomato sauce easily.
- Measuring spoons – to help you add the exact amounts of spices for balanced flavor.
Flavor Variations & Add-Ins
- Add diced green bell peppers or jalapeños for a bit of crunch and extra heat.
- Stir in a handful of corn kernels for a touch of sweetness and texture contrast.
- Try swapping half of the ground beef for ground pork to add richness.
- Top with Monterey Jack or pepper jack cheese for a creamier or spicier cheese flavor.
Texas Roadhouse Chili Recipe (With or Without Beans)
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs ground beef (85% lean)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed (optional)
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth or water
- 1 tbsp olive oil or vegetable oil
Spices and Seasonings:
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp paprika
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp dried oregano
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
For Serving:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Tortilla chips or cornbread (optional)
How Much Time Will You Need?
This chili recipe takes about 15 minutes to prepare and brown the meat and vegetables, plus around 45 minutes to simmer so all the flavors develop and the chili thickens. You can simmer it longer for even richer flavor if you like. Total cooking time is about 1 hour.
Step-by-Step Instructions:
1. Cook Onion and Garlic:
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook about 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Brown the Ground Beef:
Add the ground beef to the pot. Break it up with a spoon as you cook until it is fully browned and no longer pink. Drain any excess fat if needed to keep the chili from being greasy.
3. Add Spices:
Stir in chili powder, cumin, paprika, cayenne pepper, oregano, salt, and black pepper. Mix thoroughly to coat the beef and enhance the flavor.
4. Combine Tomatoes, Sauce, and Broth:
Add the diced tomatoes (with their juice), tomato sauce, and beef broth or water. Stir well to combine.
5. Add Beans (Optional):
If using beans, add the drained and rinsed kidney beans now and stir them in gently.
6. Simmer the Chili:
Bring the chili to a boil, then reduce heat to low. Let it simmer uncovered for at least 45 minutes, stirring occasionally. This helps the chili thicken and the flavors to blend. For a thicker, richer chili, simmer longer if you have time.
7. Final Taste and Serve:
Taste the chili and add more salt, chili powder, or cayenne pepper if you want it spicier or more flavorful. Serve hot in bowls topped with shredded cheddar cheese, a dollop of sour cream, and chopped green onions. Pair with tortilla chips or cornbread if you like!
Enjoy your hearty Texas Roadhouse style chili, with or without beans!
Can I Use Ground Turkey Instead of Beef?
Yes, you can! Ground turkey works well as a leaner alternative. Just keep in mind the flavor will be milder, so you might want to add a bit more chili powder or spices to boost the taste.
How Do I Store Leftover Chili?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Freeze This Chili?
Absolutely! Let the chili cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stove.
What Can I Substitute for Kidney Beans?
If you prefer a different bean or can’t find kidney beans, try black beans or pinto beans instead. Just drain and rinse canned beans before adding them to the chili.
