Texas Roadhouse Chili

Name: Texas Roadhouse Chili Recipe
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Ingredients: 2 Tablespoons Olive Oil; 5 pounds beef stew meat; 3 teaspoon salt; 2 teaspoon 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

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When winter comes, our whole family will happily get down for some delicious chili, especially this copycat recipe of Texas Roadhouse Chili.

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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.

Three bowls of chili topped with shredded cheese and herbs are served alongside bread rolls, with a pot of chili and various garnishes on a wooden table.

Recipe Ingredient Notes

To make our copycat version of Texas Roadhouse chili, you need the following ingredients:

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

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

A white bowl of chili topped with shredded cheese and chopped herbs, with a spoon inside, sits on a dark surface next to another bowl and small plate of chopped herbs.

A blue Dutch oven filled with beef stew in a tomato-based sauce, with a ladle lifting a serving over the pot.

How to Make Texas Roadhouse 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.

Recipe 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.

Spice. 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!

A bowl of chili with meat and beans is being served with a ladle on a wooden table.

A white bowl of chili topped with shredded cheese and herbs, with a spoon inside. Another bowl, bread, and a small dish of garnish are nearby on the table.

Storage Suggestions

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.

Explore More Delicious Chili Recipes

Explore our collection of delicious, homemade chili recipes that are easy-to-make and freezer-friendly. For more chili inspiration, check out our full list of chili recipes!

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Questions & Reviews

Lindsay says:

The chunks of beef were so flavorful in this recipe!

About The Author:

Steph Loaiza

Steph is recipe developer and bestselling cookbook author. Her advanced degrees in communication shape how she breaks down cooking techniques into simple, reliable steps for millions of home cooks around the world. Her work has been featured by Costco Connection, Women's Health, Taste of Home, and more.