Texas Roadhouse Chili is a hearty, comforting bowl packed with rich beef, tomatoes, and just the right amount of spice. Whether you like your chili with beans or prefer it without, this recipe lets you enjoy all that classic Texas flavor in a way that suits your taste. The slow-cooked meat and smoky seasonings make every bite warm and satisfying.
I love making this chili because it’s so easy to adjust. If you want it thicker, you can let it simmer longer; if you’re feeding a crowd, just add more beans for extra bulk. I also like to toss in a little extra chili powder and cumin to make it my own. It’s one of those dishes where you can keep it simple or spice it up depending on your mood.
My favorite way to serve this chili is with a big scoop of cheddar cheese and a side of cornbread. It makes the perfect cozy dinner, especially on a chilly evening when you want something filling and a bit spicy. Everyone I’ve shared it with ends up asking for the recipe, so it’s definitely become a go-to in my kitchen!
Key Ingredients & Substitutions
Ground Beef: Using 85% lean ground beef gives a good balance of flavor and fat. You can swap for ground turkey or chicken for a leaner option, but the chili will be less rich.
Beans: Kidney beans are classic but optional. Feel free to leave them out if you prefer traditional Texas chili without beans, or substitute with black or pinto beans for a different twist.
Tomato Paste & Diced Tomatoes: Tomato paste adds depth while diced tomatoes bring freshness. If you want less acidity, try fire-roasted tomatoes for a smoky flavor.
Spices: Chili powder, cumin, paprika, and cayenne pepper build that signature kick. Adjust cayenne if you want milder heat. Smoked paprika can add a lovely smoky depth.
Beef Broth: This helps the chili simmer into a saucy, rich consistency. You can use vegetable broth if avoiding meat, though it may change the flavor a bit.
How Do You Get Chili Thick and Full of Flavor?
Simmering is key to developing chili’s rich taste and thick texture. Here’s my approach:
- After browning the beef and adding spices, cook the chili uncovered on low heat for at least 45 minutes to let flavors meld.
- Stir occasionally to prevent sticking and help breakdown tomatoes and beans.
- If chili seems too thin, keep simmering longer to reduce liquid or gently mash some beans to naturally thicken the sauce.
- Adjust seasoning at the end to balance salt and spice—taste often so it suits you perfectly.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – perfect for even heat and long simmering without burning.
- Wooden spoon – helps break up the ground beef and stir without scratching your pot.
- Knife and cutting board – for chopping onions, garlic, and slicing jalapeños.
- Measuring spoons – to get your spice amounts just right for the best flavor balance.
- Can opener – handy for opening diced tomatoes, beans, and tomato paste cans.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten the chili while keeping it hearty.
- Add diced bell peppers or corn for extra color, sweetness, and texture.
- Mix in a pinch of cinnamon or cocoa powder to deepen the chili’s warmth and complexity.
- Use smoked paprika instead of regular for a smoky taste that complements the meat well.
Texas Roadhouse Chili Recipe (With or Without Beans)
Ingredients You’ll Need:
- 2 lbs ground beef (85% lean)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 (14 oz) cans diced tomatoes, undrained
- 1 (15 oz) can kidney beans, drained and rinsed (optional, omit for no beans version)
- 1 (6 oz) can tomato paste
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp ground black pepper
- 1 tsp kosher salt (adjust to taste)
- 1 tbsp vegetable oil
- Shredded cheddar cheese, for garnish
- Sliced jalapeños, for garnish (optional)
- Sour cream (optional, for serving)
How Much Time Will You Need?
This chili recipe takes about 15 minutes to prepare and brown the meat, plus 45 minutes to 1 hour simmering time to develop rich flavors and thicken the chili. Plan for about 1 hour total, and you can simmer longer if you want a thicker consistency.
Step-by-Step Instructions:
1. Cook the Onions and Garlic:
Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add the finely chopped onions and sauté for 3-4 minutes until they soften. Then add the minced garlic and cook another 30 seconds, stirring constantly so it doesn’t burn.
2. Brown the Ground Beef:
Add the ground beef to the pot. Use a wooden spoon to break it apart and cook for 6-8 minutes until fully browned with no pink left. Drain excess grease if needed, but leave a little for flavor.
3. Add Spices and Mix:
Sprinkle in the chili powder, cumin, paprika, oregano, cayenne pepper, black pepper, and salt. Stir well so the meat is evenly coated with all the spices, letting them bloom for a minute or two.
4. Combine Tomatoes, Tomato Paste, and Broth:
Pour in the diced tomatoes with their juice, tomato paste, and beef broth. Stir everything together to combine.
5. Add Beans (Optional):
If you want beans in your chili, add the drained and rinsed kidney beans now and stir them in.
6. Simmer the Chili:
Bring the chili to a gentle boil, then lower heat and simmer uncovered for 45 minutes to 1 hour. Stir occasionally to prevent sticking and to allow the sauce to thicken and flavors to meld.
7. Final Taste and Serve:
Taste your chili and adjust the seasonings with extra salt or chili powder if you want more heat. Serve it hot, topped with shredded cheddar cheese and sliced jalapeños if you like. Sour cream on the side and a warm piece of cornbread or crackers make great accompaniments!
Can I Use Frozen Ground Beef for This Chili?
Yes, but make sure to fully thaw it first in the fridge overnight or by using the defrost setting on your microwave. Thawing ensures even cooking and better texture in your chili.
How Can I Make This Chili Thicker?
Simply simmer it longer uncovered to reduce excess liquid. You can also mash some of the beans into the sauce to naturally thicken it without adding extra ingredients.
Can I Make This Chili Ahead of Time?
Absolutely! Chili tastes even better the next day after the flavors have melded. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
What Are Good Substitutions for Kidney Beans?
If you prefer a different bean, pinto or black beans work well in this chili. Or, omit beans entirely for a more traditional Texas-style chili.