Texas Roadhouse Chili Recipe

If you’ve ever enjoyed a warm bowl of chili at Texas Roadhouse, you know it’s rich, hearty, and packed with bold flavors that keep you coming back for more. The good news? You don’t have to visit the restaurant to enjoy this comforting dish. With this easy copycat Texas Roadhouse chili recipe, you can bring that steakhouse favorite right to your kitchen.

Making your own Texas Roadhouse chili copycat recipe means you can enjoy this steakhouse favorite anytime, at home. Whether you’re warming up on a chilly day or feeding a hungry crowd, this recipe is sure to satisfy.

Try it out and let me know how it turns out! For more restaurant-style copycat recipes, check back often.

What Makes Texas Roadhouse Chili So Special?

Unlike typical bean-heavy chili, the Texas Roadhouse chili is thick, meaty, and slow simmered to perfection. It’s often described as a no-bean chili, focusing on tender chunks of beef or ground meat, seasoned with a robust blend of spices that give it that unmistakable steakhouse flavor.

Today, for added protein, we made this steakhouse classic with kidney beans, but feel free to leave them out.

Texas Roadhouse Chili Ingredients

• Water: Essential liquid base to simmer chili slowly.
• Beef base: Adds deep, rich beef flavor and seasoning.
• Tomato paste: Concentrated tomato flavor to thicken and enrich.
• Chili spices: Blend of seasonings for authentic chili heat.
• Hamburger: Ground beef provides hearty, meaty texture.
• Yellow onion Adds sweetness and depth to the chili.
• Garlic: Imparts aromatic and savory garlic flavor.
• Jalapeno: Adds mild heat without too much spice.
• Flour: Thickens chili for rich, hearty consistency.
• Diced tomatoes: Adds freshness and chunky texture.
• Red kidney beans: Adds creaminess, fiber, and traditional chili texture.

How To Make Texas Roadhouse Chili Recipe

Step 1: Turn your Instant Pot to the Sauté setting. Add the vegetable oil, then diced onions, garlic, and jalapeno. Cook until softened, about 3-4 minutes. Add the ground beef and brown it, breaking it up with a spoon.

Step 2: Stir in chili spices and the flour, mixing well to coat the meat and vegetables. Cook for 1-2 minutes to remove the raw flour taste. Pour in the water and beef base (or bouillon cubes), stirring to combine. Add tomato paste, diced tomatoes, and red kidney beans. Mix everything thoroughly.

Step 3: Secure the lid and set the valve to sealing. Cook on Manual/Pressure Cook mode for 15 minutes. Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure manually.

Step 4:Open the lid, stir the chili well. Taste and adjust seasoning with more chili spices, salt, or pepper if needed. Ladle the chili into bowls and garnish with shredded cheese, sour cream, or chopped onions as desired.

Tips for the Best Texas Roadhouse Chili

• Brown the meat well: Take your time browning the ground beef or steak chunks. It adds rich, savory flavor that builds the chili’s foundation.
• Sauté the aromatics properly: Don’t rush the onions, garlic, and jalapeños—let them soften and release their full flavor before adding other ingredients.
• Use quality beef base or bouillon: This gives the chili that deep, slow-simmered beef flavor, just like Texas Roadhouse.
• Simmer low and slow (or pressure cook): Let the chili simmer until thick and well blended, or use the Instant Pot to develop flavor fast.
• Don’t skimp on spices: Adjust chili powder, cumin, and any house chili blend to your taste—this is where the signature flavor comes from.
• Add flour for thickness: A little flour stirred in before adding liquids helps achieve that signature thick, hearty consistency.
• Stir in kidney beans at the end: Adding them after pressure cooking (or late in simmering) keeps them whole and creamy without breaking down.
• Let it rest before serving: Give the chili 5–10 minutes to settle before serving—this helps the flavors meld and the texture thicken.
• Garnish like the pros: Top each bowl with shredded cheddar, diced onions, and a dollop of sour cream for that steakhouse finish.

How to Store and Reheat Chili

Storing Leftover Chili:
Let the chili cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. For longer storage, place in freezer-safe containers or zip-top bags and freeze for up to 3 months. Label with the date for easy tracking.

Reheating from the Fridge:

• Stovetop: Heat over medium-low in a saucepan, stirring occasionally until warmed through. Add a splash of water or broth if too thick.
• Microwave: Place chili in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between each, until hot.

Reheating from Frozen:

• Thaw overnight in the fridge for best results. Reheat on the stovetop or in the microwave as above.
• For a quick method, reheat from frozen in a covered saucepan over low heat, stirring frequently to prevent scorching.

Frequently Asked Questions

What kind of meat is best for Texas Roadhouse chili? Ground beef is most commonly used, but you can also use chopped steak or a mix for a heartier texture—just like the original restaurant version.

Does Texas Roadhouse chili have beans? Traditionally, Texas Roadhouse chili is no-bean, but this recipe includes red kidney beans for added heartiness. You can leave them out if you prefer.

Can I make this in the Slow Cooker? Yes! This chili is slow cooker friendly. It cuts the cooking time while still delivering deep, developed flavors.

How spicy is this chili? It’s mildly spicy as written. You can adjust the heat by adding more jalapeño, cayenne, or chili powder—or keep it mild for a family-friendly version.

How do I thicken the chili? This recipe uses flour to help thicken the chili, but you can also simmer uncovered to reduce the liquid or stir in a bit of cornstarch slurry if needed.

What toppings go best with Texas Roadhouse chili? Classic toppings include shredded cheddar cheese, chopped onions, sour cream, and even jalapeño slices for extra kick.

What to Serve With Texas Roadhouse Chili

Texas Roadhouse Chili is hearty on its own, but pairing it with the right sides takes it to the next level. Serve it with warm cornbread, garlic Texas toast, or buttery biscuits to soak up every bite.

A crisp side salad or tangy coleslaw adds a refreshing contrast, while baked potatoes or mac and cheese make it extra filling for bigger appetites. For game day or casual dinners, tortilla chips or a side of nachos work great for scooping, and don’t forget the classic toppings like shredded cheese, sour cream, and chopped green onions to finish it off.

More Copycat Recipes

• Texas Roadhouse Grilled Shrimp

• Outback Steakhouse Blue Cheese Dressing Recipe
• Outback Steakhouse Toowoomba Steak
• Copycat Outback Steakhouse Walkabout Soup
• Outback Steakhouse Caesar Salad Dressing Recipe
• Air Fryer Outback Steakhouse Sweet Potato
• Air Fryer Copycat Outback Steakhouse Bloomin Onion

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