This post may contain affiliate links. Please see my disclosure policy. As an Amazon Associate I earn from qualifying purchases.
Enjoy delicious Texas Roadhouse Chili in your own home with this spot-on copycat recipe! This chili takes just 30 minutes to make, and I promise the warm bowl of the best chili ever is more than worth it! This recipe is gluten-free, high in protein, and yields 6 servings.
In a large pot, heat olive oil on medium-high heat. Add in the onions and garlic. Cook until garlic is fragrant and onions are transluscent, about 4 minutes.
Stir in the ground beef and break it apart with a wooden spoon. Stir the meat until it is browned, about 6 minutes.
Add the chili powder, cumin, smoked paprika, brown sugar, pepper, salt, tomato paste, and red pepper flakes (if using). Stir until combined. Then add the crushed tomatoes, broth, kidney beans, and tomato sauce. Stir again.
Reduce the heat to medium-low and allow the chili to simmer (uncovered) for about 25 minutes. Don’t forget to keep stirring to avoid burning.
Turn off the heat and remove the pot from the burner. Allow the chili to rest for 5 minutes before serving. This Texas Roadhouse Chili is best served with shredded cheese, tortilla chips, green onions, sour cream, and avocado slices. ENJOY!
Vegan Texas Roadhouse Chili
Want to make this recipe vegan? Just omit the ground beef and substitute for equal parts of cooked lentils, veggies (such as green beans or corn), or more kidney beans!
If you make this Texas Roadhouse Chili recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
Enjoy delicious Texas Roadhouse Chili in your own home with this spot-on copycat recipe! This chili takes just 30 minutes to make, and I promise the warm bowl of the best chili ever is more than worth it! This recipe is gluten-free, high in protein, and yields 6 servings.
In a large pot, heat olive oil on medium-high heat. Add in the onions and garlic. Cook until garlic is fragrant and onions are transluscent, about 4 minutes.
Stir in the ground beef and break it apart with a wooden spoon. Stir the meat until it is browned, about 6 minutes.
Add the chili powder, cumin, smoked paprika, brown sugar, pepper, salt, tomato paste, and red pepper flakes (if using). Stir until combined. Then add the crushed tomatoes, broth, kidney beans, and tomato sauce. Stir again.
Reduce the heat to medium-low and allow the chili to simmer (uncovered) for about 25 minutes. Don't forget to keep stirring to avoid burning.
Turn off the heat and remove the pot from the burner. Allow the chili to rest for 5 minutes before serving. This Texas Roadhouse Chili is best served with shredded cheese, tortilla chips, green onions, sour cream, and avocado slices. ENJOY!
Notes
Want to make this recipe vegan? Just omit the ground beef and substitute for equal parts of cooked lentils, veggies (such as green beans or corn), or more kidney beans!
How do I double recipe
Very tasty
I tried it! It came out Delicious!
I thought this turned out FANTASTIC! Hubby wasn’t as impressed, but did say it was tasty. Counting this recipe as a win. 🙂
Tried it with red onion and shredded cheddar on top, very good. Also great, with corn bread on the side.
A perfect Texas Roadhouse dupe! The entire family loved it. Thanks for the fantastic recipe.
Amazing this is an exact replica came out delicious
Just wanted to say wonderful blog and this recipe was delicious!
Can you make this in the crockpot?
I’ve made this chili 3 times now and it’s my favorite chili recipe ever!!
This was a hearty chili recipe that really is reminiscent of the Texas Roadhouse version! loved the flavors.