This Texas Roadhouse Chili recipe is everything you want in a bowl of chili — rich, hearty, and packed with bold flavors. Whether you like it with beans or prefer it bean-free, this chili delivers tender ground beef, a mix of spices, and that perfect balance of heat and smokiness that makes every spoonful so satisfying.
I love making this chili because it’s so easy to adjust depending on what you have on hand or how you like it. When I’m serving a big group, I usually make it with beans to stretch it out, but if it’s just us or I want something a bit meatier, I leave them out. The mix of chili powder, cumin, and a little kick of cayenne is my secret weapon for that classic Texas Roadhouse flavor that always feels like a warm hug.
My favorite way to enjoy this chili is topped with shredded cheese, a dollop of sour cream, and some crunchy tortilla chips on the side. It’s perfect for cozy dinners, game day, or anytime I want something comforting and filling. I find it even tastes better the next day, so I’m always happy when there are leftovers waiting in the fridge.
Key Ingredients & Substitutions
Ground Beef: Using 80/20 beef gives a great balance of flavor and fat, which keeps the chili juicy. If you want leaner chili, go for 90/10, but add a little oil while cooking to prevent dryness.
Kidney Beans: Beans are optional here. If you prefer no beans, just skip them or try black beans for a different texture. Canned beans work great—just rinse and drain to reduce salt.
Chili Powder: This is the key spice! Use a good quality chili powder, or blend your own with paprika, cumin, garlic powder, and cayenne. Adjust cayenne to make it milder or spicier.
Beef Broth: Adds depth and richness. If you don’t have broth, water works fine. Adding a splash of Worcestershire sauce enhances the umami flavor too.
How Do I Get the Rich, Thick Texture Like Texas Roadhouse Chili?
Achieving that thick, hearty chili is all about simmering and patience:
- Browning the beef well: Break it into small pieces and brown fully, which adds flavor and texture.
- Simmer low and slow: Let the chili cook gently for at least 45 minutes. This lets the flavors blend and the liquid reduce, thickening the chili.
- Choose the right tomato products: Using both diced tomatoes and tomato sauce gives body and moisture.
- Optional thickener: If you want it thicker, mash some beans or stir in a small spoon of cornmeal or masa near the end of cooking.
Stir occasionally to prevent sticking and check seasoning toward the end to adjust flavors.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it cooks everything evenly and you can simmer it right in the same pot.
- Wooden spoon or spatula – makes stirring and breaking up the beef easy without scratching the pot.
- Can opener – needed for opening the tomatoes, beans, and tomato sauce.
- Measuring spoons and cups – helps keep spices and liquids accurate for the best flavor.
- Serving bowls – perfect for dish presentation and keeping your chili warm at the table.
Flavor Variations & Add-Ins
- Heat it up with jalapeños or hot sauce if you like extra spice. It adds a fresh kick that cuts through the richness.
- For extra smoky flavor, add a pinch of chipotle powder or smoked paprika—great for a deep, smoky tone.
- Upgrade with shredded cheese, sour cream, or sliced green onions on top. They add creaminess and fresh flavor.
- Try adding corn or diced bell peppers for some sweet crunch and color—perfect for a more veggie-forward chili.
The BEST Texas Roadhouse Chili Recipe (With or Without Beans)
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs ground beef (80/20 for best flavor)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed (optional)
- 2 (14.5 oz) cans diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to heat preference)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- 1 cup beef broth or water
- 1 tbsp olive oil or vegetable oil
For Serving (Optional):
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Tortilla chips
Time You’ll Need
This chili takes about 15 minutes to prepare and brown the ingredients, plus 45 minutes to 1 hour of simmering to develop the rich flavor and thick texture. In total, plan for around 1 hour and 15 minutes from start to finish.
Instructions To Make Your Chili:
1. Sauté Onion and Garlic
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 4-5 minutes until it’s soft and clear. Then add the minced garlic and cook for just 30 seconds more, until you can smell that nice, fragrant aroma.
2. Cook the Ground Beef
Add the ground beef to the pot. Use a wooden spoon to break it up while it cooks. Let it brown thoroughly, about 6-8 minutes, until there’s no more pink. If there’s too much fat, carefully drain it for a less greasy chili.
3. Add the Spices
Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir well so the spices coat the beef and onion evenly, bringing out that classic chili flavor.
4. Add Tomatoes, Sauce, and Broth
Pour in the diced tomatoes with their juice, the tomato sauce, Worcestershire sauce, and beef broth (or water). Stir everything together thoroughly.
5. Include the Beans (Optional)
If you’re using beans, add the drained and rinsed kidney beans now. If you prefer a bean-free chili, just skip this step.
6. Simmer and Let Flavors Develop
Bring the chili to a gentle simmer, then reduce heat to low. Cover the pot and let it simmer for 45 minutes to 1 hour. Stir occasionally to prevent sticking. This slow simmer helps the chili thicken and allows all the flavors to meld beautifully.
7. Finish and Serve
Give the chili a taste and adjust seasonings if needed — add more salt, chili powder, or cayenne if you like more heat. Serve the chili hot with your favorite toppings like shredded cheddar cheese, sour cream, and chopped green onions. Don’t forget some crunchy tortilla chips on the side for an extra treat!
Enjoy your hearty, satisfying Texas Roadhouse-style chili — a perfect meal for cozy days and fun gatherings!
Can I Use Ground Turkey Instead of Beef?
Yes! Ground turkey works well for a leaner chili. Just cook it the same way, but keep an eye on moisture since turkey is leaner—add a little extra broth if needed.
Can I Make This Chili in a Slow Cooker?
Absolutely! Brown the beef and sauté onions and garlic first, then add everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours for rich, developed flavors.
How Should I Store Leftover Chili?
Cool chili completely, then store it in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove or microwave.
Can I Adjust the Spiciness?
Yes! Adjust the cayenne pepper and chili powder to your heat preference. Start with less if you’re sensitive and add more at the end if you want an extra kick.
