Copycat Texas Roadhouse Chili Recipe
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This Copycat Texas Roadhouse Chili Recipe is a thick, hearty ground beef and kidney bean chili made in one pot, with a little brown sugar to balance the tomatoes. For another Texas Roadhouse favorite, try my Texas Roadhouse Grilled Shrimp.
The chili simmers uncovered, so it cooks down into a thick, spoonable bowl, not a soupy one. A seeded jalapeño adds a little heat without taking over, and the brown sugar keeps the tomatoes from tasting sharp. Top it with shredded cheese, sour cream and onions, and serve it with a pan of Sweet Honey Cornbread or Cheddar Cheese Jalapeno Cornbread.
Quick Look: Copycat Texas Roadhouse Chili Recipe
- ⏱️ Prep Time: 20 minutes
- 🕒 Total Time: 1 hour
- 👨👩👧👦 Servings: 6
- 📊 Calories: 365 kcal per serving
- 🥣 Ingredients: Ground beef, onion, jalapeño, garlic, paprika, oregano, chili powder, cumin, brown sugar, kidney beans, crushed tomatoes, tomato paste and beef broth
- ⭐ Difficulty: Easy — brown the beef, stir everything in and let it simmer
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Why You'll Love This Recipe
One Pot Dinner. The beef, vegetables and spices all cook in the same pot.
Sweet and Spicy Balance. Brown sugar evens out the tomatoes, and the jalapeño adds a little kick.
Make It a Day Ahead. It keeps well in the fridge, so you can cook it the day before.
For more Texas Roadhouse favorites, try my Texas Roadhouse Chicken Fried Steak, and spoon any leftover chili over these Chili Cheese Hasselback Potatoes.
Ingredients Needed
- Ground beef: Use 80/20. It has plenty of flavor, and there's no need to drain it after browning.
- Jalapeño: Take out the seeds and white ribs to keep the heat mild. If you're worried about spice, use a mild chili powder too.
- Kidney beans: Drain and rinse them before they go in the pot.
- Crushed tomatoes: Use the large can. Less tomato made the chili too thick in testing.
- Brown sugar: Just enough to balance the tomatoes. It won't make the chili taste sweet.
How to Make Copycat Texas Roadhouse Chili
- Step 1: Brown the ground beef in a large pot, then add the onion, garlic and jalapeño and cook until the onion starts to soften.
- Step 2: Stir in the paprika, oregano, chili powder, cumin, black pepper and salt, and cook until fragrant.
- Step 3: Add the brown sugar, kidney beans, crushed tomatoes and tomato paste.
- Step 4: Pour in the beef broth, stir it all together and simmer uncovered until thick, then let it rest a few minutes before serving.
Recipe Tips
- Keep the garlic moving. Minced garlic burns fast if it sits on the bottom of the pot, and burnt garlic turns bitter.
- Stir the spices well. Keep them moving while they toast so they get fragrant without scorching.
- Keep it at a gentle simmer. A hard boil can scorch the bottom as the chili thickens, so lower the heat and stir now and then.
- Leave the lid off. Simmering uncovered lets the extra liquid cook off so the chili thickens.
- Let it rest before serving. It keeps thickening for a few minutes off the heat.
- Any large, heavy pot works. You don't need a Dutch oven, but a heavy bottom helps the chili cook evenly.
Recipe FAQ's
The restaurant calls its version Texas Red Chili. This copycat is made with ground beef, kidney beans, crushed tomatoes, tomato paste and beef broth, seasoned with onion, garlic, jalapeño, paprika, chili powder, cumin, oregano and a little brown sugar.
Yes. This version uses one can of kidney beans, drained and rinsed. Copycat recipes for Texas Roadhouse chili go both ways on beans, and this one keeps them in for a heartier bowl.
Yes. Make it up to a day ahead, let it cool, and keep it in an airtight container in the fridge. It thickens as it sits, so stir it well while it reheats.
Yes. Let it cool, then divide it into freezer-safe containers with a little room at the top. Use it within 2 to 3 months, and thaw it overnight in the fridge before reheating.
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at 50 to 60 percent power for 2 to 3 minutes, stirring halfway through, until it's hot all the way through.
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Copycat Texas Roadhouse Chili Recipe
Ingredients
- 1 pound 80/20 ground beef
- 1 medium yellow onion diced (about 1½ cups)
- 1 jalapeño seeded and chopped
- 8 cloves garlic minced
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 Tablespoon brown sugar
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 4 Tablespoons tomato paste
- 2 cups beef broth
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Instructions
- In a large pot over medium heat cook the ground beef for 5-7 minutes, stirring frequently to break it into smaller pieces, until browned and cooked through. There is no need to drain the beef.
- Add the onion, garlic and jalapeño and cook for about 5 to 7 minutes, stirring occasionally until the onions begin to soften.
- Add the paprika, oregano, chili powder, cumin, black pepper and salt. Stir well to coat the beef and vegetables, and cook for 2-3 minutes to allow the spices to become fragrant.
- Add the brown sugar, kidney beans, crushed tomatoes, tomato paste and beef broth. Stir until thoroughly combined.
- Bring the chili to a gentle boil, then reduce the heat and simmer uncovered for 30-45 minutes, stirring occasionally, until the chili thickens.
- Remove from the heat and let the chili rest for 5 minutes to allow it to thicken further before serving with your favorite toppings.
