texas roadhouse restaurant chili recipe
The Best texas roadhouse restaurant chili recipe
My family loves it because it’s simple enough that even the kids can help with the prep, and it’s always a hit at the dinner table. The kids especially enjoy the chunky texture and the fact that it’s packed with flavor—no boring sides needed. And honestly, it’s one of those recipes that feels like a little treat, even when it’s just for the family. Plus, it’s got all the good stuff: lean protein, fiber from the beans, and a little something for everyone’s taste buds. It’s that kind of dish that makes you feel good about what you’re serving, whether you’re feeding a crowd or just your own crew.
Classic Texas Roadhouse-Style Beef Chili
A hearty, slow-cooked chili packed with tender beef, hearty beans, and bold spices, perfect for a cozy weeknight meal or game-day gathering. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 bell pepper, diced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, drained
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can pinto beans, drained
- 1 cup beef broth
- 1 cup beef bouillon
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and black pepper to taste
- Shredded cheddar cheese
- Diced avocado
- Fresh cilantro
- Sour cream
- Green onions, chopped
👨🍳Directions
-
1
In a large Dutch oven, brown the beef chuck cubes over medium-high heat until deeply colored, about 5–7 minutes. Remove beef and set aside. -
2
In the same pot, sauté the diced onion, garlic, and bell pepper until softened, about 5 minutes. Return the beef to the pot. -
3
Add the crushed tomatoes, beans, beef broth, bouillon, chili powder, cumin, smoked paprika, and bay leaf. Stir well to combine. -
4
Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally. If the chili thickens too much, add a splash of broth. -
5
Remove the bay leaf, season with salt and black pepper to taste, and let it rest for 10 minutes before serving.
🔧Equipment
- Large Dutch oven
- Pot holder
- Wooden spoon
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Texas Roadhouse-Style Beef Chili Works
❓ Frequently Asked Questions About Texas Roadhouse-Style Beef Chili
How long does it take to make Texas Roadhouse-style chili?
This chili typically takes 4–5 hours to cook from scratch, including simmering time. If you’re short on time, you can prep the ingredients ahead and cook it in batches over a few hours. The slow simmering allows the flavors to meld deeply, so it’s best enjoyed fresh.
Can I make this chili ahead of time?
Absolutely. Texas Roadhouse-style chili tastes even better the next day because the flavors deepen overnight. Store it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently over low heat, stirring occasionally, to avoid drying out the meat.
What’s the best cut of beef for this recipe?
The recipe calls for chuck roast, which is ideal because it’s flavorful and tender when slow-cooked. If you can’t find chuck, flank steak or round steak work well too. Avoid pre-cut beef stew meat, as it lacks the rich marbling needed for deep flavor.
What’s the secret to making the chili extra hearty?
The key is balancing the ingredients: slow-cooked beef, a good amount of tomato sauce, and a splash of beer or broth to keep it moist. For extra richness, add a dash of Worcestershire sauce or a spoonful of chili powder at the end. Don’t skip the onions—sautéing them first adds depth.
Is this recipe gluten-free or dairy-free?
No, this traditional recipe isn’t gluten-free or dairy-free. The chili relies on ingredients like flour, beer, and cheese (like shredded cheddar), so it’s best served with side dishes that accommodate dietary restrictions, like cornbread or coleslaw.
