Copycat Texas Roadhouse Chili
A rich and hearty chili inspired by Texas Roadhouse, filled with spices and tender beef, perfect for cozy dinners and gatherings.
Ingredients
Main Ingredients
- 2 lbs ground beef Fresh for best flavor
- 1 medium onion, chopped Adds sweetness to the chili
- 3 cloves garlic, minced For aromatic flavor
- 2 15 oz cans kidney beans, drained and rinsed Can substitute with black or pinto beans
- 1 15 oz can diced tomatoes Juice included for extra flavor
- 1 cup beef broth Use low sodium if preferred
Spices
- 2 tablespoons chili powder Main spice for flavor
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon salt Adjust to taste
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper Optional for heat
Instructions
Preparation
- In a large pot over medium heat, add the ground beef and chopped onion. Sauté until the beef is browned and the onion is translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the kidney beans and diced tomatoes, including their juices, to the pot. Stir well to combine.
- Sprinkle in the chili powder, cumin, paprika, salt, black pepper, and cayenne pepper (if using). Stir to evenly coat the meat and bean mixture with the spices.
- Pour in the beef broth, bring to a gentle simmer, and reduce the heat to low. Let it simmer uncovered for 30 minutes, stirring occasionally.
- After 30 minutes, taste the chili and adjust seasoning as necessary.
- Ladle the chili into bowls, top with your favorite garnishes, and enjoy!
Notes
Serve with cornbread, tortilla chips, or a fresh salad. For a milder version, reduce cayenne pepper. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.