Copycat Texas Roadhouse Chili Recipe

If you’re a fan of the rich, meaty, and incredibly savory chili from Texas Roadhouse, you’re in the right place. This copycat recipe is designed to bring that iconic steakhouse flavor right into your own kitchen. Unlike many chili recipes, this one is all about the meat, featuring both ground beef and tender chunks of sirloin, simmered in a thick, perfectly spiced tomato base.

This is a true Texas-style chili, which traditionally means it’s made without beans, letting the robust flavor of the beef and spices shine through. It’s the ultimate comfort food, perfect for a chilly day, game day, or any time you’re craving a seriously hearty meal.

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Why You’ll Love This Recipe

• Authentic Steakhouse Flavor: A special blend of spices and two types of beef creates that signature rich and savory taste.
• Hearty and Meaty: This is a chili for meat lovers, packed with both ground and cubed beef for incredible texture.
• No Beans, All Flavor: A true Texas-style chili that focuses on the deep, savory flavors of the meat and spices.
• Perfect for Slow Simmering: The longer it cooks, the more tender the beef becomes and the richer the flavor gets.

Ingredients

• 1 lb Ground Beef (80/20)
• 1 lb Sirloin Steak or Chuck Roast, cut into 1/2-inch cubes
• 1 large Yellow Onion, diced
• 2 Jalapeños, seeded and minced (optional, for heat)
• 4 cloves Garlic, minced
• 1 (28 oz) can Crushed Tomatoes
• 1 (15 oz) can Tomato Sauce
• 1 cup Beef Broth
• 1/4 cup Chili Powder
• 1 tablespoon Ground Cumin
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Cayenne Pepper, or to taste
• 2 tablespoons Olive Oil
• Salt and Black Pepper, to taste

Step-by-Step Instructions

1. Sear the Steak: Pat the steak cubes dry with a paper towel and season with salt and pepper. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the steak cubes in a single layer (work in batches if needed) and sear on all sides until browned. Remove the steak from the pot and set aside.
2. Cook Aromatics & Ground Beef: Add the remaining tablespoon of olive oil to the pot. Add the diced onion and jalapeño (if using) and cook until softened, about 5 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease. Stir in the minced garlic and cook for 1 minute more.
3. Toast the Spices: Sprinkle the chili powder, cumin, smoked paprika, oregano, and cayenne pepper over the meat. Stir constantly for about 60 seconds until the spices are fragrant.
4. Combine and Simmer: Stir in the crushed tomatoes and tomato sauce. Add the seared steak cubes back to the pot along with the beef broth. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low.
5. Slow Cook: Cover the pot and let the chili simmer for at least 1.5 hours, or up to 3 hours for the most tender meat and deepest flavor. Stir occasionally to prevent sticking.
6. Serve: Taste and adjust the seasoning if needed. Serve hot, garnished with your favorite toppings.

Tips & Variations

• Pro Tip: Searing the steak cubes before adding them to the chili is a crucial step. It creates a deep, caramelized flavor (thanks to the Maillard reaction) that you can’t get otherwise.
• Control the Heat: The heat comes from the jalapeños and cayenne. For a milder chili, omit them. For a spicier version, leave some seeds in the jalapeños or add more cayenne.
• Want Beans? While not traditional for this style, you can absolutely add a can of rinsed pinto or kidney beans during the last 30 minutes of simmering if you prefer.
• Secret Ingredient: For an extra layer of complexity, stir in a tablespoon of brown sugar or a teaspoon of masa harina (mixed with a little water to form a slurry) during the last 30 minutes of cooking.

Frequently Asked Questions (FAQ)

• Can I make this chili in a slow cooker?
  • Yes. Complete steps 1-3 on the stovetop to develop the flavors, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 4 hours.
• Does this chili freeze well?
  • Absolutely. It freezes perfectly. Let it cool completely, then store it in an airtight, freezer-safe container for up to 3 months.
• What’s the best cut of beef to use for the cubes?
  • Sirloin is a great lean option that becomes tender, but chuck roast is also excellent as its fat content will break down over the long simmer, making the meat incredibly tender and flavorful.

Serving Suggestions

• Serve your Texas Roadhouse Chili in a bowl topped with a generous pile of shredded cheddar cheese, a dollop of sour cream, and some chopped red onion or chives. It’s traditionally served with crackers or a side of sweet cornbread to balance the savory, spicy flavors.

Abby

Best Copycat Texas Roadhouse Chili Recipe

This hearty and smoky Copycat Texas Roadhouse Chili is loaded with ground beef, jalapeños, spices, beans, and a masa harina thickener for authentic Texas-style chili flavor. A bold and comforting one-pot meal ready in just 40 minutes!

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 cups

Course: Main

Cuisine: American

Calories: 431

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds ground beef (80/20) or beef chuck, cut into ½-inch cubes
• 1 cup onion, diced
• 2 tablespoons fresh garlic, diced
• 2 tablespoons jalapeños, finely diced
• 2 teaspoons cumin powder
• 2 teaspoons mild chili powder
• 1 tablespoon smoked paprika
• 1/2 teaspoon black pepper
• 2 teaspoons salt
• 1 tablespoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon brown sugar
• 2 14 oz cans crushed tomatoes
• 1 14 oz can kidney beans, rinsed and drained
• 1 tablespoon white vinegar
• 3/4 cup beef broth (or water + 1 beef bouillon cube)
• 2 tablespoons masa harina (corn tortilla flour)

Equipment

• Large pot or Dutch oven
• Meat chopper utensil

Method

 

1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned. Drain excess fat.
2. Return beef to the pot. Stir in diced onions, garlic, and jalapeños. Cook for 2 minutes, stirring frequently.
3. Add cumin, chili powder, smoked paprika, black pepper, salt, Italian seasoning, crushed red pepper, and brown sugar. Cook 2 minutes to toast spices.
4. Add crushed tomatoes, kidney beans, and vinegar. Stir well. Reduce heat and simmer for 20 minutes, stirring occasionally.
5. Mix beef broth and masa harina in a small jar until smooth. Stir into the chili and cook 10 minutes until thickened.
6. Ladle into bowls and serve hot. Garnish with shredded cheddar cheese, diced onions, or toppings of choice.

Notes

• Use fresh seasonings for the best flavor (replace every 6 months).
• To easily drain grease, tilt the pan and soak with paper towels.
• Store leftovers in the fridge up to 3 days or freeze up to 3 months.
• For extra heat, add more jalapeños or crushed red pepper flakes.