If you’ve ever craved the rich, hearty chili from Texas Roadhouse, this copycat recipe will take you straight to the cozy, comforting flavors of your favorite bowl—without having to leave home. This chili has everything you love about a great chili: tender ground beef, a mix of bold spices, and a thick, stew-like consistency that feels like a warm hug on a cold day. And the best part? It’s easy to whip up in your kitchen with simple ingredients that bring big, Texas-sized flavor.

I remember the first time I made this copycat Texas Roadhouse chili at home. The smell of the cumin, smoked paprika, and garlic wafting through my kitchen instantly transported me back to the first time I tried it at the restaurant. It was a chilly weekend, and I was feeling nostalgic for that perfectly seasoned, not-too-spicy, yet savory chili. So I decided to give this recipe a whirl—and wow, it did not disappoint! Plus, I tweaked it just a bit to make it my own, which you can totally do too.

Best Copycat Texas Roadhouse Chili Recipe

🍲 Why this chili is worth a try

What makes this chili truly stand out is its balance of flavors. You’ve got the rich beefy base, a subtle sweetness from brown sugar, a smoky undertone from paprika, and just the right kick of heat from jalapenos and crushed red pepper flakes. And don’t even get me started on that thick, hearty texture—thanks to the masa harina, it’s got this perfect stew-like quality that clings to your spoon, making every bite more satisfying than the last.

The origin story: The chili that stole our hearts

Texas Roadhouse might be famous for its buttery rolls and steaks, but their chili deserves its own spotlight. This chili isn’t your typical tomato-heavy version—it’s more of a Southwestern-style chili, hearty with ground beef and just the right amount of beans. Interestingly, many classic Texas chili recipes don’t even include beans, but Texas Roadhouse adds a modest amount of kidney beans, giving the dish a nice texture contrast and a bit of extra heartiness. Over time, this chili has earned a place as a fan favorite, often being served as a starter or side dish to round out a steak dinner. But honestly, I could eat a whole bowl of this chili just by itself!

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

Ground beef: I like to use lean ground beef (80%/20%), which strikes a great balance between flavor and a little fat for richness. If you want to make things extra beefy, you can also swap in beef chuck, cut into cubes.
Onions and garlic: Diced onions and fresh garlic are the aromatic base that brings everything together. White or yellow onions work, and fresh garlic is key here (don’t be tempted by the jarred stuff!).
Jalapenos: If you’re into a bit of heat, finely diced jalapenos add a spicy kick. Adjust the amount to your taste—start with a little, then taste and add more if you’re feeling bold.
Cumin, chili powder, smoked paprika: These spices are non-negotiable! The cumin and chili powder bring warmth, while the smoked paprika gives a deep, smoky flavor that really defines this chili.
Kidney beans: Some purists may raise an eyebrow, but kidney beans add texture and fiber, making the chili even more filling. Rinse and drain them well before adding to remove excess sodium.
Masa harina: This traditional corn flour acts as a thickening agent. It’s what gives the chili its stew-like consistency, so don’t skip it! If you don’t have masa harina on hand, you can use cornmeal, but masa harina adds a subtle flavor that elevates the dish.

Essential kitchen tools: What you need (and what you can totally skip)

A Dutch oven or large pot is a must for this chili. It helps distribute heat evenly and keeps all those flavors mingling together as they simmer. If you don’t have one, a large, deep saucepan works, too. You’ll also want a good wooden spoon or spatula to break up the beef while it cooks and stir all the ingredients together. And for that masa harina slurry? A small jar with a tight-fitting lid is perfect for shaking it into a smooth mixture. Trust me, you don’t want to deal with lumps in your chili!

Step-by-step: My foolproof method (and a few hard-learned lessons)

Cook the beef: In your Dutch oven or pot, heat it up on medium-high and add the ground beef. Stir it frequently, breaking it up into smaller bits with your spoon. After a few minutes, once the beef is no longer pink, you’ll want to drain the fat. I always tip the pan slightly and scoop it out with a spoon (or use a baster), then blot up any extra with paper towels.
Add aromatics and jalapenos: Once the beef is browned and drained, stir in the diced onions, garlic, and jalapenos. Cook for about two minutes, just until the onions soften. The jalapenos will give off a bit of heat, so keep that in mind when tasting!
Season it up: Now, add all your spices—cumin, chili powder, smoked paprika, black pepper, salt, Italian seasoning, brown sugar, and red pepper flakes. Stir everything well and let it cook for another two minutes. This step really wakes up the spices and infuses the beef with tons of flavor.
Tomatoes and beans: Pour in the canned crushed tomatoes and kidney beans, followed by the vinegar. Give it all a good stir, then lower the heat and let the chili simmer for about 20 minutes. This is where the magic happens! The flavors meld together and the sauce thickens slightly.
Thicken with masa harina: In a small jar, mix the beef broth and masa harina. Shake until smooth (this is oddly satisfying, I must say). Stir it into the chili and let it cook for another 10 minutes. It’ll thicken right up into that glorious, hearty texture you’re aiming for.

Make it your own: Variations and adaptations I’ve tried

Spicy version: For more heat, double the jalapenos and red pepper flakes. You can also swap the mild chili powder for a spicier version or add a dash of cayenne.
Bean-free: Go traditional Texas-style by skipping the kidney beans. If you prefer a meatier chili, leaving out the beans brings out the beefy goodness.
Vegan version: Replace the beef with a plant-based ground “meat” or even mushrooms (for a chewy texture). Swap the beef broth for vegetable broth and use olive oil instead of beef fat.
Low-carb option: Omit the masa harina, and instead of beans, add extra vegetables like bell peppers or zucchini for bulk without the carbs.

Serving ideas: Bring it all together!

When it comes to serving this chili, I love piling it high in big bowls and topping it with shredded cheddar cheese, diced red onions, and maybe a dollop of sour cream. For a little extra crunch, sprinkle some crushed tortilla chips on top. Want to go all out? Serve it alongside warm, buttered cornbread or soft dinner rolls for that real Texas Roadhouse vibe.

Drink pairings: Let’s get cozy

Chili is perfect for pairing with a cold, crisp beer. A light lager or pale ale cuts through the richness, while something darker, like a stout, can complement the smoky flavors. If you’re more of a wine drinker, try a bold red wine like a Zinfandel or a Syrah. And for a non-alcoholic option, iced tea or even a sparkling water with lime works wonders!

Storage and reheating: Leftovers for days

This chili stores beautifully! Keep it in an airtight container in the fridge for up to 4 days. When reheating, just warm it in a pot over medium heat, adding a splash of water if it’s thickened too much. You can also freeze it for up to 3 months—just thaw it overnight in the fridge before reheating.

Adjusting for different serving sizes

This recipe makes enough chili for about 6 hearty servings. If you want to scale it up for a crowd, simply double the ingredients and use a larger pot. Just keep in mind that the cooking time might be slightly longer when simmering a bigger batch. Similarly, halving the recipe works perfectly for a smaller group, and everything else stays the same.

FAQs

1. Can I use fresh tomatoes instead of canned?
Canned tomatoes give the best texture and consistency for this chili, so I’d stick with them for this recipe.

2. What can I use instead of masa harina?
Cornmeal is a good alternative, but masa harina adds a unique flavor. Flour can also work as a thickener, though it won’t taste quite the same.

3. How can I make this chili less spicy?
Reduce or omit the jalapenos and crushed red pepper flakes. You can also use mild chili powder.

4. Can I make this in a slow cooker?
Yes! Brown the beef and sauté the aromatics before adding everything to the slow cooker. Cook on low for 4-6 hours.

5. What should I do if my chili is too thick?
Add a bit more beef broth or water, a little at a time, until you reach the desired consistency.

Best Copycat Texas Roadhouse Chili Recipe