The BEST Texas Roadhouse Chili Recipe (With or Without Beans)

The BEST Texas Roadhouse Chili Recipe combines rich beef flavor with the perfect blend of spices for an authentic Southwestern taste that rivals the restaurant original. Growing up, chili was always a staple in my family’s meal rotation, reminding me of those warm Sunday gatherings at my grandmother’s house. Just like she used to say, “The food tells you what it needs,” this Texas-style chili speaks volumes with its deep, complex flavors. Whether you prefer the traditional no-bean Texas chili or want to add some hearty kidney beans, this copycat recipe delivers that iconic Texas Roadhouse taste right in your own kitchen. Let’s dive into this one-pot wonder that’s perfect for game days, family dinners, or whenever you’re craving a bowl of comforting chili.

Why You’ll Love It

Perfect for Any Occasion

This Texas Roadhouse chili recipe is incredibly versatile, making it ideal for various occasions. It’s hearty enough for a main meal yet works beautifully as a side dish alongside cornbread or as a topping for loaded baked potatoes or hot dogs. Unlike other chili recipes that might be too spicy or overwhelming, this one balances flavors perfectly, making it appealing to both chili enthusiasts and newcomers alike. The best part? You can easily adjust the heat level to suit your preference, just like how I learned to adapt my grandmother’s recipes to my own taste.

Make-Ahead Friendly

One of the greatest things about this chili recipe is that it actually improves with time, making it perfect for meal prep. The flavors continue to develop and deepen as it sits, making it even more delicious the next day. You can easily prepare a large batch on Sunday and enjoy it throughout the week, just as my grandmother used to do with her best tasting chili recipe. This chili is also freezer-friendly, allowing you to have a homemade meal ready to go whenever you need it.

Ingredients

2 pounds ground beef (80/20 recommended)
1 large onion, finely diced
1 green bell pepper, chopped
3 cloves garlic, minced
2 tablespoons olive oil
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt
1/2 teaspoon black pepper
1 (14.5 oz) can fire-roasted diced tomatoes
1 (8 oz) can tomato sauce
1 cup beef broth
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 (15 oz) cans kidney beans, drained and rinsed (optional for authentic Texas-style)
Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, jalapeños

How to Make

Preparing the Base

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
Drain excess fat, leaving about 1 tablespoon in the pot for flavor.
Add diced onions and bell peppers to the pot with the beef. Cook for 4-5 minutes until vegetables begin to soften.
Add minced garlic and cook for another 30 seconds until fragrant.

Adding Flavors and Simmering

Sprinkle in all the spices (chili powder, cumin, oregano, paprika, cayenne, salt, and pepper). Stir to coat the meat and vegetables, cooking for 1 minute to bloom the spices.
Pour in the diced tomatoes, tomato sauce, and beef broth, stirring to combine.
Add brown sugar and Worcestershire sauce, mixing well.
If using beans, add them now (for authentic Texas-style chili, omit the beans).
Bring the mixture to a boil, then reduce heat to low and simmer, partially covered, for at least 45 minutes (though 1-2 hours is better for flavor development).
Stir occasionally and add more beef broth if the chili becomes too thick.
Taste and adjust seasonings as needed.
Serve hot with your choice of toppings.

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Storage & Reheating Tips

Proper Storage

This Texas Roadhouse chili copycat recipe stores beautifully, making it perfect for meal prep. Once cooled completely, transfer the chili to airtight containers and refrigerate for up to 4 days. The flavors will actually continue to develop, making it even more delicious the next day – just like my grandmother’s chili Johns recipe that always tasted better after sitting overnight. For longer storage, this chili freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Be sure to label with the date to keep track of freshness.

Reheating Methods

When it comes to reheating this Texas Roadhouse chili, you have several options depending on how much time you have. For a single serving, the microwave works perfectly – heat in a microwave-safe bowl for 2-3 minutes, stirring halfway through. For larger portions, reheating on the stovetop is ideal. Place the chili in a pot over medium-low heat and stir occasionally until heated through, about 10 minutes. Add a splash of beef broth if the chili has thickened too much during storage. If you made this as a chili with no beans crockpot version, you can also reheat it in the slow cooker on low for 1-2 hours, which is perfect for gatherings.

FAQs

Frequently Asked Questions

Can I make this Texas Roadhouse chili recipe in a slow cooker?
Absolutely! This makes an excellent Texas Roadhouse chili recipe crock pot version. Brown the meat and sauté the vegetables first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours for the best results.

Is Texas Roadhouse chili spicy?
The authentic version has a moderate kick, but you can easily adjust the heat level by increasing or decreasing the amount of cayenne pepper. Start with less if you’re sensitive to spice – you can always add more later!

What’s the difference between regular chili and Texas-style chili?
Traditional Texas chili (often called “chili con carne”) typically contains no beans and no tomatoes. Our version is slightly adapted for broader appeal but stays true to the rich, meaty flavor profile of Texas chili.

Can I double this recipe for a crowd?
Yes! This chili recipe one pot wonder doubles beautifully. Just make sure your pot is large enough to accommodate the increased volume and adjust the cooking time slightly.