Name: Texas Roadhouse Chili Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 pounds beef chuck, cut into 1/2 inch cubes; 2 tablespoons oil, divided; 1 large yellow onion, finely chopped; 1 green bell pepper, finely chopped; 4 cloves garlic, minced; 1 can (15 ounces) tomato sauce; 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained; 2 tablespoons tomato paste; 2 cups low sodium beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon hot sauce; 3 tablespoons chili powder; 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon sweet paprika; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon kosher salt, plus more to taste; 1 teaspoon freshly ground black pepper; 1 teaspoon sugar or brown sugar; 1 can (15 ounces) kidney beans, drained and rinsed; 1 tablespoon masa harina or fine cornmeal; 2 tablespoons water (for masa slurry); Shredded cheddar or Colby Jack cheese, for serving; Diced red or green onion, for serving; Sour cream or plain Greek yogurt, for serving; Sliced jalapeños, for serving; Crushed tortilla chips or corn chips, for serving

Texas Roadhouse Chili Recipe hits that perfect spot between smoky, hearty, and slightly spicy, with tender beef and a thick, rich sauce that clings to every bite. It works for busy weeknights, game day, or a cozy weekend, and you can get it on the table in about 1 hour with only 20 minutes of hands-on work. I tested this copycat version so many times that my neighbors started “dropping by” right around dinner like clockwork.

Why Make This Texas Roadhouse Chili Recipe at Home

You control the heat, the salt, and the toppings, which means every bowl fits your taste instead of a restaurant’s standard. You also skip the line, save money, and still get that thick, meaty chili with a deep, slow-cooked flavor.

You can also tweak it for different diets or spice levels without sacrificing taste. Kids can enjoy a mild version, while spice lovers can load up their bowls with jalapeños and hot sauce.

“This Texas Roadhouse Chili Recipe tastes like the restaurant version but richer, thicker, and way more customizable at home, ★★★★★”

Ingredients You Need

Here is everything you need to make a big pot of Texas Roadhouse style chili.

Meat

2 pounds beef chuck, cut into small 1⁄2 inch cubes
- Use well-marbled chuck for tender bites.
- You can swap half the chuck with lean ground beef if you want a little less chew and quicker cooking.

Aromatics

1 large yellow onion, finely chopped
1 green bell pepper, finely chopped
4 cloves garlic, minced

Tomato base

1 can (15 ounces) tomato sauce
1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
2 tablespoons tomato paste
- Tomato paste adds thickness and deeper flavor, so keep it in.
- Use any brand, but choose one with only tomatoes and salt on the label.

Liquid

2 cups low sodium beef broth
- Low sodium broth gives you better control over seasoning.
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, optional, to taste

Spices and seasoning

These spices build that signature Texas Roadhouse chili flavor.

3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon sugar or brown sugar
- Sugar balances the acidity from tomatoes and gives the chili a smoother finish.

Beans and thickener

Texas Roadhouse chili usually stays heavy on meat with very few or no beans, but you can choose.

1 can (15 ounces) kidney beans, drained and rinsed, optional
1 tablespoon masa harina or fine cornmeal
- This thickens the chili and adds a subtle corn flavor.
- If you do not have masa harina, use 1 tablespoon all purpose flour mixed with 2 tablespoons water.

Toppings

Use what you like and what your pantry holds.

Shredded cheddar or Colby Jack cheese
Diced red onion or green onion
Sour cream or plain Greek yogurt
Sliced jalapeños
Crushed tortilla chips or corn chips

Equipment list

Large heavy pot or Dutch oven, at least 5 quarts
Sharp chef’s knife and cutting board
Wooden spoon or heat safe spatula
Measuring spoons and cups
Ladle for serving

Tips & Mistakes

Brown the meat in batches so it sears and caramelizes instead of steaming in its own juices.
Cut the beef into small, even cubes so it cooks evenly and turns tender in about 40 minutes.
Toast the spices in the pot for 30 to 60 seconds after the vegetables soften, so the flavors bloom and taste deeper.
Taste the chili near the end and adjust salt, chili powder, or hot sauce instead of dumping everything in early.
Keep the heat at a gentle simmer, not a hard boil, so the beef stays tender and the liquid reduces slowly.
Stir often near the end of cooking so the chili does not stick to the bottom and scorch.
Add beans near the end so they warm through but do not turn mushy.
Use low sodium broth so you season with intention and avoid an overly salty pot.
Let the chili rest for 10 minutes before serving so it thickens slightly and the flavors settle.

How to Make Texas Roadhouse Chili Recipe

Step 1: Prep the ingredients

Chop the onion and green bell pepper into small, even pieces so they soften at the same rate. Mince the garlic. Cut the beef chuck into 1⁄2 inch cubes and pat them dry with paper towels so they brown better.

Step 2: Brown the beef

Heat 1 tablespoon oil in a large heavy pot over medium high heat. Add about half the beef in a single layer and sear it for 3 to 4 minutes, stirring once or twice, until the edges brown nicely. Transfer the browned beef to a bowl, then repeat with the remaining beef and another splash of oil if needed.

Step 3: Cook the aromatics

Lower the heat to medium. Add the chopped onion and bell pepper to the same pot and scrape up the browned bits from the bottom with your spoon. Cook for 4 to 5 minutes until the vegetables soften and the onion turns translucent, then add the garlic and cook 30 seconds until fragrant.

Step 4: Toast the spices

Add chili powder, cumin, smoked paprika, sweet paprika, oregano, garlic powder, onion powder, salt, pepper, and sugar. Stir and cook the spices with the vegetables for 30 to 60 seconds. The mixture should smell bold and toasty, not burnt.

Step 5: Build the base

Stir in the tomato paste and cook it for 1 minute to deepen the flavor. Add tomato sauce, diced tomatoes with their juices, Worcestershire sauce, hot sauce if using, and beef broth. Stir everything together until the mixture looks uniform.

Step 6: Add the beef and simmer

Return the browned beef and any accumulated juices to the pot. Stir, bring the chili up to a gentle simmer, then lower the heat to medium low. Cover the pot partially and let it simmer for about 35 to 45 minutes, stirring every 10 minutes, until the beef turns tender and the sauce thickens.

Step 7: Thicken with masa harina

In a small bowl, mix masa harina with 2 tablespoons water to form a smooth slurry. Stir the slurry into the simmering chili and cook 5 to 10 more minutes. The chili should thicken to a spoon coating consistency that looks similar to the restaurant version.

Step 8: Add beans and adjust seasoning

If you use kidney beans, stir them in during the last 10 minutes of cooking so they heat through. Taste the chili and adjust salt, pepper, chili powder, or hot sauce. Turn off the heat and let the pot sit for 10 minutes before serving.

Step 9: Serve

Ladle the Texas Roadhouse Chili Recipe into bowls. Top with shredded cheese, a dollop of sour cream, diced onion, and jalapeños if you like heat. Add crushed tortilla chips on top for crunch.

Variations I've Tried

I swapped half the beef chuck with ground turkey once, and the chili still tasted rich, especially with a little extra oil and an extra teaspoon of smoked paprika. I also tried a bean heavy version with both kidney beans and black beans, which worked great for a budget friendly, protein packed pot. A mild version with less chili powder and no hot sauce pleased kids, while a spicy batch with chipotle in adobo sauce made my heat loving friends very happy.

You can also turn this into a slow cooker chili. Brown the beef and sauté the vegetables on the stove, then transfer everything to a slow cooker and cook on low for 6 to 7 hours, or on high for about 3 to 4 hours, adding the masa slurry in the last 30 minutes.

How to Serve Texas Roadhouse Chili Recipe

Serve this Texas Roadhouse Chili Recipe in warm bowls with a generous sprinkle of shredded cheese and diced onion on top. Add a spoonful of sour cream or Greek yogurt for creaminess and a few jalapeño slices if you enjoy extra heat. Pair it with cornbread, tortilla chips, or a simple green salad for a full meal. Kids often enjoy it over plain white rice or baked potatoes with just cheese and a little sour cream.

How to store

Cool the chili to room temperature within 1 to 2 hours, then transfer it to airtight containers.
Store in the fridge for up to 4 days; the flavors deepen and taste even better on day two.
Freeze in portioned containers for up to 3 months; leave a little headspace for expansion.
Reheat gently on the stove over medium low heat, adding a splash of broth or water if it thickens too much, or use the microwave in short bursts, stirring between each round.