Texas Roadhouse Chili (Copycat, Texas-Style)

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Thick, meaty, steakhouse chili in about 1 hour (or slow-cooker friendly).

A deep-red pot of no-bean chili, tender beef, bold spice, and a silky body finished with cheddar and red onion, just like the restaurant.

Texas Roadhouse chili, no beans, thick red sauce in a wooden bowl, topped with cheddar and red onion—copycat, chili Texas style.

Why You’ll Love It

  • True Texas style: Chunky, no-bean chili that honors Chili Texas Style and the Texas Roadhouse Chili Recipe vibe.
  • Restaurant depth at home: Chili powder blend, toasted spices, a touch of cocoa, and masa for that rich, spoon-coating finish (Best Tasting Chili Recipe promise).
  • Flexible methods: Fast stovetop or set-and-forget Crock Pot (Texas Roadhouse Chili Recipe Crock Pot), plus oven Dutch-oven option.
  • Copycat playground: Easy tweaks to nod to Outback Chili, Road House Chili, The Hat Chili Recipe, Chili Johns Recipe, and Magnolia Chili Recipe.
  • Toppings bar ready: Cheddar + red onion for the classic steakhouse look.

Ingredients (notes only)

Beef & Aromatics

  • Beef chuck, ½-inch cubes — classic, tender after a short simmer.
  • Ground beef (85%) — a small amount adds body like restaurants.
  • Neutral oil — for high-heat browning.
  • Yellow onion + jalapeño — balanced heat and aroma.
  • Garlic — added after onions to avoid burning.

Spice & Body

  • Chili powder blend (ancho + New Mexico if you have it).
  • Ground cumin, smoked paprika, Mexican oregano, cayenne — layered heat.
  • Tomato paste — umami and color; toast it.
  • Tomato sauce + beef broth — controlled tomato, still Texas-leaning.
  • Worcestershire + apple cider vinegar — savory pop + finish.
  • Unsweetened cocoa (or espresso powder) — depth without “chocolate” flavor.
  • Masa harina (or fine cornmeal) — authentic, silky thickener.

Finish & Toppings

  • Kosher salt, black pepper, pinch brown sugar (optional to balance).
  • Shredded cheddar, diced red onion, sliced jalapeños, sour cream, oyster crackers.

Optional (non-Texas): 1 can kidney or pinto beans, rinsed (add late if using).

Step-by-Step (Stovetop, 6–8 servings)

  1. Brown beef: Pat 2 lb chuck dry and season. Sear in 2 batches in 2 Tbsp oil over medium-high until browned; remove. Brown ½ lb ground beef; drain, leaving ~2 Tbsp fat.
  2. Sauté: Add 1 diced onion and 1 minced jalapeño; cook 4–5 min. Stir in 4 cloves minced garlic 30 sec.
  3. Bloom & paste: Add 3 Tbsp chili powder, 2 tsp cumin, 1½ tsp smoked paprika, 1 tsp Mexican oregano, ¼–½ tsp cayenne; toast 30 sec. Stir in 2 Tbsp tomato paste; cook 1 min.
  4. Liquids: Deglaze with 1 cup beef broth; add 1 can (15 oz) tomato sauce, 1 Tbsp Worcestershire, 1 tsp cocoa, 1 tsp cider vinegar. Return beef and any juices.
  5. Simmer: Partially cover and simmer 45–60 min, stirring now and then, until chuck is tender and flavors meld. Ground beef should reach 160°F / 71°C during the simmer (USDA safe temp).
  6. Thicken: Whisk 2 Tbsp masa harina with 3 Tbsp water; stir in and simmer 5–10 min until spoon-coating.
  7. Season: Salt, pepper, and a small pinch brown sugar if desired. Splash more vinegar to brighten.
  8. Serve: Ladle into warm bowls; top with cheddar and red onion.

Pro Tips

  • Small cubes = fast tenderness: ½-inch pieces give steak bites in ~1 hour.
  • Toast spices & tomato paste: That’s where “restaurant depth” comes from.
  • Masa last: It thickens quickly and adds subtle, authentic corn notes.
  • Resting magic: Chill overnight for peak flavor, then reheat gently.
  • Heat control: Add cayenne at the end to dial heat without bitterness.

Variations (mapped to Annotated Interests)

  • Texas Roadhouse Chili Recipe Crock Pot: Brown meats + aromatics; transfer to slow cooker with liquids and spices. Cook LOW 6–8 hrs or HIGH 3–4 hrs. Stir in masa slurry during the last 20 min.
  • Outback Chili / Road House Chili: Stir in ½ can kidney beans and finish with extra cheddar; keep heat medium.
  • The Hat Chili Recipe (chili-cheese fries style): Thin with ½–1 cup broth, reduce cayenne, and serve over fries with shredded cheddar.
  • Chili Johns Recipe: Make it pourable; add a pinch cinnamon and allspice; serve over spaghetti with diced onions and cheese.
  • Magnolia Chili Recipe: Swap half the chuck for ground beef; add pinto beans and a touch more tomato; keep heat mild.
  • Chili Texas Style: Strict no-beans, extra chili powder, and finish with a ½ tsp additional vinegar for brightness.

How to Serve

Bowls topped with cheddar and red onion, plus crackers or cornbread. Over baked potatoes, fries (Hat-style), spaghetti (Chili Johns-style), or hot dogs for game day.

Make Ahead & Storage

  • Fridge: 4–5 days; tastes better on day 2.
  • Freeze: Up to 3 months; thaw overnight.
  • Reheat: Stovetop on low with a splash of broth; or microwave in bursts.
  • Thick/Thin: Add broth to loosen; simmer uncovered to reduce.

FAQs

Beans or no beans? Texas Roadhouse–style is typically no beans; see variations if you want them.
Too thin? Simmer uncovered or add another teaspoon of masa slurry.
Too thick? Stir in warm beef broth a little at a time.
How spicy is it? Medium. Adjust cayenne and jalapeño to taste.
Can I use only ground beef? Yes—use 2 lb 85%; still cook to 160°F internal temp.

Simple Nutrition (estimate, per 1½-cup serving)

Calories 420 · Fat 25g · Carbs 14g · Fiber 3g · Protein 35g · Sodium 860mg

Sarah

Texas Roadhouse Chili Recipe (Copycat, Texas-Style)

Thick and bold Texas-style chili made with tender beef chunks, ground meat, and smoky spices — finished with a masa slurry for that signature silky body. No beans, no fuss, just meaty flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Texas-Style
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 2 lb beef chuck, cut into ½-inch cubes
  • ½ lb ground beef (85%)
  • 2 Tbsp neutral oil
  • 1 large yellow onion, diced
  • 1 jalapeño, minced (seeded for mild)
  • 4 cloves garlic, minced
  • 3 Tbsp chili powder (ancho/New Mexico blend)
  • 2 tsp ground cumin
  • 1½ tsp smoked paprika
  • 1 tsp Mexican oregano
  • ¼–½ tsp cayenne pepper, to taste
  • 2 Tbsp tomato paste
  • 1 cup beef broth, plus more as needed
  • 1 can (15 oz) tomato sauce
  • 1 Tbsp Worcestershire sauce
  • 1 tsp unsweetened cocoa powder (or ½ tsp espresso powder)
  • 1 tsp apple cider vinegar, plus more to finish
  • 2 Tbsp masa harina mixed with 3 Tbsp water (slurry)
  • 1 tsp kosher salt, more to taste
  • ½ tsp black pepper
  • 1 can (15 oz) kidney or pinto beans, rinsed and drained (optional)
  • Shredded cheddar, for serving
  • Diced red onion, for serving
  • Sliced jalapeños, for serving
  • Sour cream, for serving
  • Crackers, for serving

Equipment

  • 5-quart Dutch oven or heavy pot
  • Wooden spoon
  • measuring spoons
  • measuring cups
  • knife and cutting board
  • Instant-read thermometer

Method

  • Heat oil in a heavy pot over medium-high heat. Brown beef chuck in two batches and set aside. Brown the ground beef, then drain, leaving about 2 Tbsp fat in the pot.
  • Sauté diced onion and minced jalapeño in the reserved fat for 4–5 minutes until softened. Add garlic and cook for 30 seconds.
  • Add chili powder, cumin, smoked paprika, oregano, and cayenne to the pot. Stir and toast for 30 seconds, then add tomato paste and cook for 1 minute.
  • Pour in beef broth, tomato sauce, Worcestershire, cocoa powder, and vinegar. Return both meats and any juices to the pot.
  • Simmer partially covered for 45–60 minutes, stirring occasionally, until beef chuck is tender and ground beef reaches 160°F.
  • Stir in masa slurry and simmer for 5–10 more minutes until chili thickens. Season with additional salt, pepper, and a splash of vinegar to finish.
  • Serve hot with toppings like shredded cheddar, red onion, jalapeños, sour cream, or crackers.

Nutrition

Calories: 420kcalCarbohydrates: 14gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 105mgSodium: 860mgPotassium: 530mgFiber: 3gSugar: 5gVitamin A: 950IUVitamin C: 6mgCalcium: 90mgIron: 4mg

Notes

Beans: Not traditional, but may be added in Step 6.
Thickener: For corn-free, substitute 1 tsp arrowroot mixed with water.
Heat Level: Use serrano instead of jalapeño for more spice.
Equipment: 5-qt Dutch oven or heavy pot recommended. Use an instant-read thermometer to ensure doneness.
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