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Bring the taste of Texas Roadhouse chili into your kitchen with this easy copycat recipe!
Spicy, meaty, and smoky, this hearty goodness will warm you inside and out. So fix up a pot for the whole family.
In less than one hour, you can curl up with a soul warming bowl!
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Tips and Tricks For Making the Best Chili
When it comes to chili, let your taste buds lead the way! Some prefer thick and hearty. Others like loading up on fresh toppings.
The great thing about this recipe is that there are endless variations. But to make it the best chili ever, follow these tips:
- Add an acidic ingredient. My favorite way to enhance chili is with an acidic ingredient. You can add vinegar like sherry or balsamic. Lemon or lime will do the trick too.
- Substitute seared beef. Seared beef is so savory and tender, it will elevate your chili to a higher level. It also gives it more texture.
- Make it vegetarian-friendly. If you’re a vegetarian, you could add roasted vegetables instead of meat. My favorites are squash and sweet potato. Or add other beans likes lentils and kidney – all taste amazing with chili.
- DIY the chili seasoning. Pre-mixed seasonings are easier. But I find it’s always better to make your own. That way, you can tailor the flavor to taste.
What to Serve With Texas Roadhouse Chili
To say chili is a versatile dish is an understatement. In fact, it’s so good it goes well with almost anything!
Among all the best chili side dishes, these are my top picks:
- Green Salad. You can never go wrong with a side salad. It’s nutritious, delicious, and easy. To stick with our Texas theme, I recommend a flavor-packed Southwest Salad.
- Cornbread. No chili is complete without a side of cornbread! This sweet and fluffy combo is comfort food at its best. Dip the cornbread in the spicy chili for an even more delectable treat.
- Coleslaw. It’s crunchy, fresh, and zesty. The perfect balance for hearty chili! Plus, it’s easy to whip up.
- Chips & Salsa. Of course, no chili dinner is complete without chips and salsa. This classic combo is salty, sweet, and pairs perfectly with a warm bowl of chili. Plus, you can use the tortilla chips for dipping. Double-win!
- Margarita. Wash it down with a real Mexican margarita and you’ve got the full restaurant experience. All without leaving your home!
History of Texas Roadhouse
The Texas Roadhouse has been serving us good steaks and ribs since it opened its doors to the public on February 17, 1993, in Clarksville, Indiana. The restaurant, owned by Kent Taylor and family, is much more than that, though.
Over the years, the family has managed to turn Texas Roadhouse into a fun and homey place where people of all ages and walks of life can gather and enjoy a meal.
Their specialties are their extremely tender and tasty ribs and steaks, but they also serve various sides, freshly baked bread, and cold beer. They’re also known for serving huge portions. But, what makes them a cut above the rest is how they make almost everything in their menu from scratch.
Another fun fact about their restaurants, which have now expanded to 300 branches in 46 states in the US, is their lively line dancers and nostalgia-inducing jukebox.Going to Texas Roadhouse is a one-of-a-kind experience.
How to Store Texas Roadhouse Chili
Got some leftover chili? Store it in the fridge or freezer. It is also a great make ahead meal for later in the week.
To Store: Place the cooled leftover chili in an airtight container. Refrigerate for up to 3 to 4 days.
To Freeze: Transfer the cooled chili to an airtight freezer container. Freeze for 4 to 6 months. For more tips, see my easy guide on how to freeze chili.
How to Make Texas Roadhouse Chili
This version of the Roadhouse Chili is incredibly simple to make. Just follow these easy steps.
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In less than an hour, you’ll be devouring bowlfuls of this delicious comfort food.
Texas Roadhouse Chili Recipe
Servings
servings
Prep time
30
minutes
Cooking time
25
minutes
Calories
200
kcal
Ingredients
4 pounds beef chuck
3 tablespoons canola oil
2 tablespoons diced garlic
1 cup yellow or white onion (diced)
2 teaspoons chili powder
1 1/2 ground cumin seeds
1 tablespoon smoked paprika (Spanish paprika)
1/8 teaspoon black pepper
2 teaspoons kosher salt
1 tablespoon Italian seasoning blend
1 tablespoon brown sugar
2 cups crushed tomatoes
2 (15 ounce) cans red kidney beans
1 tablespoon vinegar
1/4 cup jalapenos (sliced and seeded)
1/8 teaspoon crushed red pepper flakes
2 tablespoons masa harina (or corn tortilla flour)
1 cup shredded cheddar cheese
1/2 cup red onions (diced)
Instructions
- Cut beef chuck into 1/2 inch cubes.
- Pour 3 tablespoons of oil into a dutch oven or large pot. Turn the eye on high and allow the oil to heat.
- Place onion and garlic into the pot and cook for 2 minutes. Reduce the heat to medium-high, then add the beef cubes. Brown the meat, while stirring constantly.
- Once the meat has browned slightly (with no red showing), lower the temperature to medium.
- Add Italian seasonings, chili powder, smoked paprika, cumin, brown sugar, vinegar, tomatoes, beans, black pepper, salt, diced jalapenos, and red pepper flakes. Mix well.
- Simmer for about 10 minutes, then add corn tortilla flour (or masa harina) to help thicken the chili.
- Cook for another 10 minutes, or until chili thickens.
- Serve and top with sour cream, shredded cheese, tortilla chips, and avocado slices.
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