Texas Roadhouse Chili is a hearty, comforting dish packed with bold flavors and a perfect balance of spices. Whether you like your chili with beans or prefer it bean-free, this recipe is super flexible and delicious. The rich tomato base mixes with beef, onions, and just the right amount of chili powder to give it that classic, down-home taste.
I love making this chili because it’s so easy to customize and always brings people together. When I’m in the mood for a thicker, meaty chili, I skip the beans. But on cooler nights when I want something a little lighter and more filling, the beans add a nice touch. No matter how I make it, the slow-simmered flavors are what really get me coming back for seconds.
One of my favorite ways to serve this chili is with a big sprinkle of shredded cheese and some crunchy tortilla chips on the side. It’s also great topped with a dollop of sour cream or chopped green onions. This recipe always makes my kitchen smell amazing, and I find it’s perfect for sharing with friends and family on any night that needs a little extra warmth and comfort.
Key Ingredients & Substitutions
Ground beef: This is the main protein and delivers great flavor. I prefer lean ground beef (85-90%) to keep the chili rich but not too greasy. You can swap for ground turkey or chicken for a lighter option.
Beans: Kidney and pinto beans are traditional. If you want a no-bean chili like Texas Roadhouse, simply leave them out. For variety, black beans or cannellini beans also work well.
Chili powder & spices: Chili powder is key for that bold, classic chili flavor. If you want less heat, reduce cayenne pepper or leave it out. Smoked paprika adds a subtle smoky note but can be skipped or replaced with regular paprika.
Tomatoes: Canned diced tomatoes and tomato sauce create the rich base. If fresh tomatoes are available, you can use about 3 cups chopped fresh instead, but canned gives a consistent flavor.
How Do You Build Deep Flavor in Chili?
Developing great flavor means layering your ingredients and giving time for the spices to bloom and the chili to simmer:
- Cook onions and garlic slowly: Let them soften and release sweetness before adding meat.
- Toast the spices: Stir spices into the browned beef for 1-2 minutes to bring out their aromas.
- Simmer low and slow: After adding liquids, let the chili simmer on gentle heat at least 30 minutes, stirring now and then. The longer it simmers, up to a couple hours, the more the flavors meld.
- Taste and adjust: Before serving, check seasoning and add salt or more chili powder as needed.
Equipment You’ll Need
- Large Dutch oven or heavy-bottom pot – perfect for even heating and simmering the chili without burning.
- Wooden spoon or heat-safe spatula – great for stirring the chili and scraping the pot sides.
- Can opener – needed for opening canned tomatoes and beans.
- Knife and cutting board – for chopping onions and garlic easily.
- Measuring spoons – to get your spices just right for that Texas Roadhouse flavor.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter chili without losing flavor.
- Add diced green chilies or jalapeños if you like more heat and a fresh kick.
- Stir in a handful of corn kernels or diced bell peppers for some sweetness and extra texture.
- Top with Pepper Jack cheese instead of cheddar to add a mild spicy twist.
Texas Roadhouse Chili Recipe (With or Without Beans)
Ingredients You’ll Need:
- 2 pounds ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained and rinsed (optional, omit for no-bean version)
- 1 can (15 oz) pinto beans, drained and rinsed (optional)
- 1 can (8 oz) tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1 tablespoon olive oil
- 1 cup beef broth or water
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, tortilla chips
How Much Time Will You Need?
This chili recipe takes about 15 minutes to prepare and brown the meat and veggies. Then, you’ll simmer it for at least 30 minutes to blend the flavors, but letting it cook for up to 1 or 2 hours will make it even richer and more delicious.
Step-by-Step Instructions:
1. Cook the Onion and Garlic
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 3 to 4 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
2. Brown the Ground Beef
Add the ground beef to the pot. Break it up with a spoon and cook until browned and no longer pink, about 7 to 8 minutes. Drain excess fat if needed.
3. Add Spices
Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, black pepper, and salt. Stir well and cook for 1 to 2 minutes to let the spices bloom and develop their flavors.
4. Add Tomatoes and Broth
Pour in the diced tomatoes with their juice, tomato sauce, and beef broth or water. Stir everything together.
5. Add Beans (Optional)
If you want chili with beans, add the drained and rinsed kidney and pinto beans now. If you prefer no-bean chili, just skip this step.
6. Simmer the Chili
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it gently simmer for at least 30 minutes. Stir occasionally to prevent sticking. For richer flavor, you can simmer for up to 1 or 2 hours.
7. Taste and Adjust
Before serving, taste your chili and add more salt or chili powder if you want it spicier or more seasoned.
8. Serve
Dish up the chili into bowls. Top with shredded cheddar cheese, a spoonful of sour cream, chopped green onions, and serve with crunchy tortilla chips on the side if you like.
Enjoy your warm, hearty Texas Roadhouse-style chili, perfectly made with or without beans!
Can I Use Frozen Ground Beef for This Chili?
Yes, you can! Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it brown evenly and prevents excess moisture in the chili.
How Can I Make This Chili Spicier or Milder?
To increase the heat, add more cayenne pepper or include finely chopped jalapeños while cooking the onions. For a milder version, reduce or omit the cayenne pepper and use mild chili powder.
Can I Prepare This Chili Ahead of Time?
Absolutely! Chili tastes even better the next day as the flavors meld. Prepare it in advance, cool completely, then refrigerate for up to 3 days. Reheat gently on the stove before serving.
What’s the Best Way to Store Leftover Chili?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze chili for up to 3 months—thaw overnight in the fridge before reheating.
