This Texas Roadhouse Chili recipe is everything you want in a hearty bowl of comfort food. Whether you like it with beans or prefer it without, this chili is packed with ground beef, spices, tomatoes, and a rich, deep flavor that warms you up from the inside out. It’s a great mix of bold and familiar flavors that make it stand out as a perfect meal for chilly days or whenever you need something simple and satisfying.
I love making this chili because it’s so flexible—sometimes I add beans for a bit of extra texture and protein, other times I skip them to keep it classic and meaty like they do at Texas Roadhouse. The seasoning is just right, with a smoky kick but not too overpowering, so everyone can enjoy it. It’s one of those recipes that’s easy to throw together and turns out great every single time, which makes it a go-to for busy weeknights or casual gatherings.
My favorite way to serve it is with some warm cornbread or salty crackers on the side, and a little shredded cheese and chopped onions on top. It’s cozy and filling, and the leftovers almost taste better the next day after the flavors have had time to meld. If you want a chili recipe that feels like a big, friendly hug in a bowl, this one’s definitely worth trying.
Key Ingredients & Substitutions
Ground beef: This is the star of the chili, providing rich and hearty flavor. For a leaner option, choose 90% lean beef or substitute with ground turkey or chicken.
Beans: Kidney beans are classic here, but they’re optional. If you prefer no beans, just skip them, or swap with black beans or pinto beans if you want a different twist.
Tomatoes & tomato sauce: These form the chili base and give it that nice balance of acidity and sweetness. If canned tomatoes aren’t available, fresh diced tomatoes or tomato puree can work too.
Spices (chili powder, cumin, smoked paprika, oregano): These spices create the signature chili flavor. If you don’t have smoked paprika, regular paprika works fine. Adjust cayenne pepper to make it milder or spicier.
How Do You Build Deep, Balanced Chili Flavor?
The key to great chili is layering your flavors carefully:
- Sauté onions and garlic: Cooking these until soft unlocks their sweetness and adds savory depth.
- Brown the meat well: Browning adds a rich, caramelized flavor base.
- Toast the spices: Cooking spices briefly releases their oils and intensifies flavor. Don’t skip this!
- Simmer low and slow: Letting the chili cook gently for 30-45 minutes melds all those flavors together and softens the tomatoes.
Remember to taste and adjust seasonings after simmering. A pinch of salt or more chili powder can really lift the dish at the end.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for evenly cooking the chili and simmering without burning.
- Wooden spoon or heat-safe spatula – great for stirring and breaking up the ground beef while cooking.
- Knife and cutting board – for chopping onions and minced garlic easily and safely.
- Measuring spoons – help you get the spice amounts just right for consistent flavor.
- Can opener – to open canned tomatoes, beans, and tomato sauce quickly.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter, leaner chili option.
- Add diced bell peppers or jalapeños with the onions for extra crunch and heat.
- Stir in a tablespoon of cocoa powder or a square of dark chocolate to deepen the chili’s flavor.
- Top with avocado slices or chopped cilantro for fresh, bright contrast to the rich chili.
Texas Roadhouse Chili Recipe (With or Without Beans)
Ingredients You’ll Need:
- 2 lbs ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 (14 oz) cans diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 (15 oz) can kidney beans, drained and rinsed (optional)
- ½ cup beef broth or water (adjust for desired thickness)
- 2 tablespoons vegetable oil or olive oil
- Sour cream, shredded cheddar cheese, and chopped green onions for garnish
How Much Time Will You Need?
This chili takes about 15 minutes to prepare and brown the meat, then 30-45 minutes of simmering to let all those flavors come together. So plan for a total of around 45-60 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté Onion and Garlic:
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant.
2. Brown the Ground Beef:
Add the ground beef to the pot. Cook it while breaking it apart with a spoon, until it’s browned and no longer pink. If you like, drain the excess fat from the pot before moving on.
3. Add Spices and Tomatoes:
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper if you want some heat, salt, and black pepper. Cook everything together for 1-2 minutes to toast the spices and bring out their flavor. Then add the diced tomatoes with their juice, tomato sauce, and beef broth. Mix well.
4. Add Beans (Optional) and Simmer:
If you want beans, mix them in now. Bring the chili to a gentle simmer, then lower the heat. Partially cover the pot and let it cook for at least 30-45 minutes, stirring now and then. This helps all the flavors blend perfectly.
5. Final Seasoning and Serving:
Taste the chili and add more salt, pepper, or chili powder if it needs it. Serve it hot, topped with sour cream, shredded cheddar cheese, and chopped green onions for a fresh, tasty finish.
Can I Use Frozen Ground Beef for This Chili?
Yes, but make sure to fully thaw the ground beef before cooking. Thaw it overnight in the refrigerator or use the defrost function on your microwave. This ensures even cooking and better texture.
Can I Make This Chili Ahead of Time?
Absolutely! Chili actually tastes better the next day as the flavors meld. Prepare it up to 2 days in advance, store it covered in the fridge, and reheat gently on the stove or in the microwave.
How Do I Store Leftover Chili?
Let the chili cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat thoroughly before serving.
What Can I Use Instead of Kidney Beans?
If you prefer different beans, black beans or pinto beans are great alternatives. Just drain and rinse them before adding to the chili. Or skip beans altogether for a classic Texas-style chili.
