Texas Roadhouse Chili Recipe

This copycat Texas Roadhouse Chili brings that famous steakhouse flavor right to your kitchen, with perfectly seasoned ground beef and a rich, hearty blend of beans and spices that’ll make your taste buds dance.

What makes this chili special is its perfect balance of flavors – just enough heat to wake up your senses, but not so much that it overwhelms. The combination of two types of beans, three different tomato products, and that signature blend of spices creates layers of flavor that develop beautifully as it simmers.

Equipment Needed

• 1 medium cast iron pot (or regular heavy-bottomed pot)

Ingredients

For the Chili Base:

• 2 tablespoons olive oil
• 1 small yellow or white onion, diced
• 2 cloves garlic, minced
• 1½ pounds ground beef
• 1 tablespoon brown sugar
• 2 tablespoons chili powder
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup beef broth
• 1 (15 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 tablespoon tomato paste
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• ¼ teaspoon cayenne pepper (optional for heat)

Optional Toppings:

• Shredded cheddar cheese
• Tortilla chips
• Finely chopped red onions
• Thinly sliced green onions
• Sour cream

Steps

1. Heat your cast iron pot over medium heat (350°F/175°C). Add 2 tablespoons olive oil and diced onion. Sauté for 3-4 minutes until translucent and slightly softened – you’ll know it’s ready when the onions become slightly transparent but haven’t browned. Add minced garlic and cook for 1 minute more, stirring constantly to prevent burning.
2. Add ground beef, breaking it into small pieces with a wooden spoon. Cook for 5-7 minutes until no pink remains and the meat is well-browned. Look for a deep brown color and crispy edges for maximum flavor.
3. Sprinkle in seasonings (brown sugar through black pepper) and stir continuously for 30 seconds to toast the spices. This brief cooking releases their essential oils and deepens the flavor – don’t skip this step!
4. Pour in beef broth while scraping the bottom of the pot to release any browned bits (these contain tons of flavor!). Add all tomato products and beans, stirring to combine. The mixture should look thick but still slightly liquid – it will reduce as it cooks.
5. Bring to a simmer (small bubbles around the edges) and maintain for 20-25 minutes uncovered, stirring every 5 minutes to prevent sticking. The chili is done when it’s thickened enough that a spoon dragged through leaves a momentary trail.
6. Let rest for 5 minutes before serving with your chosen toppings. This brief rest allows the flavors to meld and the texture to reach the perfect consistency.

Smart Swaps

• Replace ground beef with 1½ pounds ground turkey to reduce fat while maintaining protein
• Use 2 tablespoons coconut sugar instead of brown sugar for a lower glycemic option
• Substitute 1 cup vegetable broth for beef broth to make it vegetarian-friendly

Make It Diabetes-Friendly

• Omit brown sugar completely or use 1 tablespoon monk fruit sweetener
• Double the beans and reduce meat to ¾ pound to increase fiber
• Serve over cauliflower rice instead of with tortilla chips
• Keep portions to 1 cup per serving (approximately 30g net carbs)

Pro Tips

• Drain and rinse beans thoroughly to reduce sodium content
• For thicker chili, simmer an extra 10 minutes uncovered
• Make ahead and refrigerate overnight – flavors improve with time
• Freeze in individual portions for up to 3 months