Texas Roadhouse Chili
Inspired by the bold flavors of classic Texan cuisine, this Texas Roadhouse Chili combines hearty ingredients with a fiery kick that warms your soul. A dish that exudes comfort, it's perfect for a family gathering or a cozy night in. The mixture of spices and a touch of sweetness brings out the savory profiles of the meat, creating a symphony of flavors that dances on the palate.
Equipment
- Large heavy-bottomed pot or Dutch oven (5-6 quart / 5-6 litre)
- Wooden spoon
- Sharp chef’s knife
- Cutting board
- Can opener
- Measuring spoons
- Ladle
Ingredients
Main Ingredients
- 2 tablespoons olive oil light/refined, not extra virgin — extra virgin will smoke at the higher heat used to brown the beef
- 1 large onion finely diced
- 3 cloves garlic minced
- 1 pound ground beef 80% lean for richness, about 450g
- 2 tablespoons chili powder adjust to taste
- 1 tablespoon cumin
- 1 teaspoon paprika smoked is recommended
- 1 teaspoon oregano dried
- 1 teaspoon sugar
- 1 can tomato paste 6 ounces / 170g
- 28 ounces diced tomatoes canned, with juice — one 28 oz / 794g can
- 2 cups beef broth low sodium, 480ml
- 2 cans kidney beans 15 ounces / 425g each, drained and rinsed
- 2 teaspoons salt adjust to taste
- 1 teaspoon black pepper freshly ground
Optional Garnishes
- ¼ cup sour cream for serving
- ¼ cup shredded cheddar cheese for serving
- 3 stalks green onions thinly sliced, for serving
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering. Add the diced onion and sauté until softened and translucent, about 5 minutes.2 tablespoons olive oil, 1 large onion
- Add the minced garlic and cook for an additional minute until fragrant.3 cloves garlic
- Increase the heat to medium-high and add the ground beef. Cook until well browned, breaking it into small pieces with a wooden spoon, about 5-7 minutes. Do not drain the fat — you will toast the spices in it.1 pound ground beef
- Reduce the heat to medium. Stir in the chili powder, cumin, smoked paprika, oregano, and sugar. Cook for 2 minutes, stirring constantly, to toast the spices in the rendered beef fat — they should become fragrant and darken slightly but not burn.2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon paprika, 1 teaspoon oregano, 1 teaspoon sugar
- Add the tomato paste, stirring to combine, and cook for another 2 minutes.1 can tomato paste
- Pour in the diced tomatoes and beef broth. Bring to a simmer, then reduce the heat to low.28 ounces diced tomatoes, 2 cups beef broth
- Cover and let simmer for 1.5 to 2 hours, stirring occasionally, until the chili has thickened noticeably and the flavours have melded. The longer you go, the better it gets.
- In the last 15 minutes of simmering, stir in the drained kidney beans, salt, and black pepper. Since canned beans are already cooked, they only need 15 minutes to absorb the chili flavours without becoming mushy. Taste and adjust seasoning.2 cans kidney beans, 2 teaspoons salt, 1 teaspoon black pepper
Notes
Storage: Refrigerate in an airtight container for up to 4 days. Flavour improves on day 2 as the spices continue to meld.
Freezer: Freeze without the beans for up to 3 months. Add freshly drained canned beans when reheating — frozen beans turn grainy.
Make-Ahead: Prepare the full recipe up to 2 days ahead. Reheat on the stovetop over medium-low with a splash of beef broth to loosen.
Substitutions: Swap kidney beans for black beans — they hold their shape better through the long simmer. For vegetarian, use crumbled tempeh and vegetable broth.
Pro Tip: Toast the spices in the rendered beef fat for a full 2 minutes before adding any liquid. This step eliminates the raw, dusty taste and deepens the overall flavour significantly.
Nutrition
Serving: 1servingCalories: 475kcalCarbohydrates: 40gProtein: 27gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 64mgSodium: 1854mgPotassium: 1454mgFiber: 12gSugar: 12gVitamin A: 1729IUVitamin C: 23mgCalcium: 191mgIron: 7mg
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