When Winter hits, our whole family will happily get down from some delicious chili, especially this Texas Roadhouse Copycat Chili recipe that will make your taste buds feel like you’re at the one of famous Texas Roadhouse restaurants.
It has all of the hearty chili ingredients you will need to make the best copycat Texas Roadhouse chili recipe in the comfort of your own home.
Plus, you can never go wrong with a hearty meal like the one from the restaurant chain that we all know and love and this is the closest thing to the delicious Texas Roadhouse chili recipe you’ll find.
Enjoy all of the best chili recipes on our site like these recipes:
- The Best Homemade Chili Recipe
- Mom’s Easy Slow Cooker Chili Recipe
- Creamy White Chicken Chili Recipe
Ingredients used to make Texas Roadhouse Copycat Chili:
- Olive oil
- Beef stew meat
- Salt
- Ground black pepper
- Onion, diced
- Jalapeno, seeded and sliced
- Garlic powder
- Cumin
- Smoked paprika
- Crushed tomatoes
- Diced fire-roasted tomatoes
- Kidney beans, drained
- Beef stock (add more if you like a soupier chili)
- Masa Harina
- Water
- Pepper
How to make Texas Roadhouse Copycat Chili:
- Season the beef. Season the beef with salt and pepper.
- Brown the beef. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef to the pot and cook until browned on all sides, stirring occasionally. DO NOT crowd the pan. You will likely have to brown the beef in batches.
- Add the veggies. Stir in the onion and jalapenos and sauté until the onion becomes translucent.
- Season. Add the garlic powder, cumin, and smoked paprika to the pot. Stir everything together and cook for 1-2 minutes.
- Add the tomatoes and kidney beans. Stir in the crushed tomatoes, fire-roasted tomatoes, kidney beans, and stock.
- Stew. Allow the chili to come to a simmer, reduce the heat to low, cover the pot, and cook for 2 hours, stirring occasionally.
- Thicken. Whisk together the masa harina and water to form a paste and stir it into the chili. Simmer for an additional 10-15 minutes.
- Adjust the seasoning. Taste the chili and adjust the seasoning with salt and pepper if needed.
Notes
- Ground beef. Feel free to use ground beef instead of beef stew meat. You can use it in the same way, just make sure to break it up as you brown it. You will likely have to brown in batches.
- Masa harina. The masa harina will make the chili nice and thick. You don’t have to use it though. You can leave it out altogether or use a slurry of 2 tablespoons of cornstarch and 2 tablespoons of water to achieve similar results. Just note that you won’t get the subtly sweet flavor that the masa harina contributes.
Is this Texas chili recipe a spicy chili recipe?
All in all it does have a little spice to it. You can always calm that down by using regular diced tomatoes instead of the fire-roasted ones.
You can also cut back the amount of smoked paprika as well as well and adding in a little bit of brown sugar to this easy copycat recipe will work too!
How to store this delicious chili:
Depending on how much leftover chili there is, you can keep it in the large pot that it was cooked in and store it with the lid after it has come down to room temperature. Or you can pour it into an airtight container and store it in the fridge for 4-5 days.
Also, you can double the batch if you want for an easy way to have this hearty dish another time and skip the whole cooking process. Just freeze half of the chili in a freezer-safe bag for up to 4 months for later use.
Best side dishes to serve with this thick Texas-style chili:
- Cheesy Pull Apart Garlic Bread
- Layered Green Salad Recipe
- 30 Minute Homemade Rolls Recipe
- Texas Roadhouse Rolls Copycat Recipe
- Easy Homemade French Bread Recipe
Great soups to serve as a main dish:
- Slow Cooker Chicken Noodle Soup Recipe
- Seven Can Chicken Tortilla Soup Recipe
- Disneyland’s Loaded Potato Soup Recipe
- Hearty Chicken Tortilla Soup Recipe
- Instant Pot Chicken Noodle Soup Recipe (Dump and Go)
- Shepherd’s Pie Chili Recipe
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Texas Roadhouse Copycat Chili Recipe
Ingredients
- 2 Tablespoons Olive Oil
- 5 pounds beef stew meat
- 3 teaspoons salt
- 2 teaspoons ground black pepper
- 1 large onion, diced
- 2 jalapeno peppers, seeded and sliced
- 1 Tablespoon garlic powder
- 1 Tablespoon cumin
- 1 Tablespoon smoked paprika
- 28 ounces crushed tomatoes, 1 can
- 15 ounces diced fire roasted tomatoes, 1 can
- 30 ounces kidney beans, 2 (15 oz cans), drained
- 1 cup beef stock, (add more if you like a soupier chili)
- 2 Tablespoons Masa Harina
- 2 Tablespoons water
- salt and pepper, to taste
Equipment
Instructions
- Season the beef. Season the beef with salt and pepper.
- Brown the beef. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef to the pot and cook until browned on all sides, stirring occasionally. DO NOT crowd the pan. You will likely have to brown the beef in batches.
- Add the veggies. Stir in the onion and jalapenos and sauté until the onion becomes translucent.
- Season. Add the garlic powder, cumin, and smoked paprika to the pot. Stir everything together and cook for 1-2 minutes.
- Add the tomatoes and kidney beans. Stir in the crushed tomatoes, fire-roasted tomatoes, kidney beans, and stock.
- Stew. Allow the chili to come to a simmer, reduce the heat to low, cover the pot, and cook for 2 hours, stirring occasionally.
- Thicken. Whisk together the masa harina and water to form a paste and stir it into the chili. Simmer for an additional 10-15 minutes.
- Adjust the seasoning. Taste the chili and adjust the seasoning with salt and pepper if needed.
Notes
- Ground beef. Feel free to use ground beef instead of beef stew meat. You can use it in the same way, just make sure to break it up as you brown it. You will likely have to brown in batches.
- Masa harina. The masa harina will make the chili nice and thick. You don’t have to use it though. You can leave it out altogether or use a slurry of 2 tablespoons of cornstarch and 2 tablespoons of water to achieve similar results. Just note that you won’t get the subtly sweet flavor that the masa harina contributes.
Nutrition
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