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Copycat Texas Roadhouse Chili Recipe

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4.2 from 12 reviews

  • Author: Sara
  • Total Time: 50 mins
  • Yield: 6 servings

Description

This Copycat Texas Roadhouse Chili recipe delivers a rich, hearty beef chili with a perfect balance of spices and a thick tomato-based broth, all made conveniently at home. This no-bean chili is deeply flavored with a blend of chili powder, paprika, and cayenne pepper, using a roux to create a luscious texture. Ready in under an hour, it offers a comforting, protein-packed meal that’s easy to prepare and perfect for chilly days or casual dinners, topped with your favorite chili accompaniments like shredded cheese, jalapeños, or sour cream.

Ingredients

Main Ingredients

  • 4 cups beef broth
  • 1/3 cup tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 pound 85% lean ground beef
  • 1/2 cup chopped onion
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all purpose flour
  • 1 (15-ounce) can diced tomatoes, undrained

Optional Toppings

  • Shredded cheese
  • Chopped red onion
  • Sliced jalapeño
  • Sour cream

Instructions

  1. Prepare the broth mixture: Whisk together the beef broth, tomato paste, chili powder, paprika, black pepper, salt, and cayenne pepper in a large bowl or 8-cup measuring cup until well combined. Set this mixture aside.
  2. Brown the ground beef: Heat a 6-quart Dutch oven over medium-high heat. Add the ground beef and cook, stirring occasionally, until browned and no longer pink, about 5 to 7 minutes.
  3. Sauté aromatics: Stir in the chopped onion, finely chopped jalapeño, and minced garlic to the beef. Cook for about 5 minutes until the vegetables soften and become fragrant.
  4. Add flour to make a roux: Sprinkle the all-purpose flour evenly over the beef and vegetable mixture. Cook while stirring constantly for 1 minute to eliminate the raw flour taste and to help thicken the chili later.
  5. Incorporate broth mixture: Gradually stir in the prepared broth mixture, blending it smoothly into the browned beef and flour. Bring the combined mixture to a boil over high heat.
  6. Add diced tomatoes and simmer: Stir in the undrained diced tomatoes. Reduce the heat to low and let the chili simmer uncovered, stirring occasionally, until it thickens, about 30 minutes.
  7. Serve and garnish: Once the chili is thick and flavorful, ladle it into bowls and top with your choice of shredded cheese, chopped red onion, sliced jalapeño, and/or sour cream to enhance the taste and texture.

Notes

  • For a spicier chili, keep the jalapeño seeds when chopping or add extra cayenne pepper to taste.
  • If you prefer a smoother chili, you can blend a portion of the chili before simmering to your desired consistency.
  • The roux made with flour helps achieve the signature thick texture found in Texas Roadhouse chili—do not skip this step for best results.
  • Use 85% lean ground beef for a good balance of flavor and fat; leaner beef may result in a drier chili.
  • Allow the chili to rest for a few minutes after cooking to let the flavors meld even more.
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/copycat-texas-roadhouse-chili-recipe/