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The Ultimate Texas Roadhouse Chili Copycat Recipe: Rich, Meaty & Delicious

Do you ever get a craving for that incredibly satisfying, deeply savoury bowl of chili from your favourite steakhouse? We certainly do. That iconic Texas Roadhouse chili is famous for good reason, but what if you could recreate it without leaving the comfort of your home? Well, we’ve done the delicious work for you and perfected our very own Texas Roadhouse Chili Copycat recipe, designed to bring that authentic restaurant taste directly to your table.

We have meticulously refined this recipe through many batches, ensuring every spoonful delivers a robust, meaty flavour and a thick, comforting texture that truly stands up to the original. It’s the perfect one-pot wonder for a relaxed evening or a fantastic choice for feeding friends on game day. And if you’re looking for more simple yet satisfying meals, we think you’ll also adore our Garlic Parmesan Chicken Pasta Recipe, a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

• A True Taste of the Steakhouse: We’ve successfully captured the deep, savoury essence that makes the #TexasRoadhouse chili so memorable, complete with a perfectly balanced warmth.
• Effortless One-Pot Cooking: Despite its wonderfully complex taste, this recipe is surprisingly straightforward. Using everyday ingredients, it’s a simple, no-fuss meal for cooks of any skill level.
• Wonderfully Hearty and Satisfying: Filled with quality beef mince and a duo of beans, this #HeartyChili is a truly substantial dish that promises to fill you up.
• Better Than Dining Out: When you cook at home, you’re in charge. Customise the heat, select your preferred mince, and enjoy a fresh, wholesome meal. This is a #CopycatRecipe at its very best.
• Perfect for Preparing Ahead: This chili is one of those fantastic dishes that tastes even more delicious the following day as the flavours deepen. It also freezes like a dream!

Ingredients

• 1 kg (about 2.2 lbs) lean beef mince
• 2 large yellow onions, finely chopped
• 4-5 cloves garlic, minced
• 1 large green bell pepper, chopped
• 2 tbsp olive oil
• 4 tbsp chili powder
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 2 tsp salt
• 1 tsp black pepper
• 1 can (400g) chopped tomatoes, undrained
• 1 can (400g) red kidney beans, rinsed and drained
• 1 can (400g) pinto beans, rinsed and drained
• 2 tbsp tomato purée (tomato paste)
• 700ml (about 3 cups) beef broth or stock
• 1 tbsp brown sugar

How to Make the Best Texas Roadhouse Chili Copycat

Ready to cook up a storm? Just follow our straightforward guide, and you’ll soon be rewarded with a pot full of rich, aromatic chili. The secret is in the simmer, which allows all the flavours to meld beautifully. This is a quintessential #ChiliRecipe that delivers every time.

Step 1: Brown the Beef and Sauté the Aromatics

We begin by building a deep flavour foundation. In a large, heavy-based pot or a Dutch oven, warm the olive oil over a medium-high heat. Add the beef mince and cook, using a spoon to break it apart, until it is browned all over. Take your time with this step—those browned bits at the bottom of the pot are essential for flavour! Once done, carefully drain away any excess fat, but leave a spoonful behind.

Now, add the chopped onions and bell pepper to the pot with the beef. Sauté for about 5-7 minutes, stirring occasionally, until the onions have softened and become translucent. Tip in the minced garlic and continue to cook for one more minute until its wonderful aroma is released, taking care not to let it burn.

Step 2: Bloom the Spices

This next step is where the real magic happens. Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper directly into the pot. Stir well to coat the meat and vegetables, and cook for around a minute. This technique, called ‘blooming’, gently toasts the spices and releases their fragrant oils, which will add incredible depth to your finished chili. You’ll immediately notice the air fill with a rich, enticing scent.

Step 3: Combine and Simmer

Now it’s time to unite all the elements. Pour the beef broth into the pot, using a wooden spoon to gently scrape up any of those flavourful browned morsels from the base. Next, stir in the chopped tomatoes, tomato purée, and the touch of brown sugar. Give it all a thorough mix to combine, then bring the liquid to a gentle boil.

As soon as it begins to bubble, turn the heat down to low, place a lid on the pot, and allow it to simmer for a minimum of 1.5 hours. A longer simmer develops a richer flavour and more tender meat, so we highly recommend letting it go for a full 2 hours if you can. Remember to give it a stir every so often to make sure nothing catches on the bottom.

Step 4: Add the Beans and Finish

Following that long, slow simmer, your chili should be wonderfully thick and aromatic. Remove the lid and stir in the rinsed and drained kidney and pinto beans. Allow the chili to continue simmering, uncovered, for another 20-30 minutes. This final stage warms the beans through and allows the chili to thicken to its ideal consistency. Have a taste and adjust the seasonings if you think it needs it—perhaps a little more salt or an extra pinch of cayenne.

Top Tips for the Perfect Beef Chili

If you want to take your chili from simply delicious to truly exceptional, these straightforward tips will make all the difference. They are the small details that contribute to a perfect final dish.

Choosing the Right Mince

We find that an 80/20 beef mince yields the best results. The 20% fat provides a wealth of flavour and helps keep the meat beautifully moist and tender throughout the long cooking time. While a leaner mince can be used, the final dish may not be quite as rich.

Don’t Skimp on the Simmer Time

This is a point we feel is worth repeating: patience is absolutely crucial. That 1.5- to 2-hour simmer is essential for achieving a truly profound, well-developed flavour. It gives the connective tissues in the beef time to break down, resulting in exceptionally tender meat and a rich sauce. This is fundamental to creating an authentic #BeefChili.

Serving and Topping Suggestions

One of the greatest joys of chili is customising your bowl! We suggest serving your Texas Roadhouse Chili Copycat piping hot with an array of toppings to choose from. Some of our favourites are:

• Grated mature cheddar cheese
• A dollop of soured cream or Greek yoghurt
• Chopped spring onions or red onion
• Sliced fresh jalapeños for an extra kick
• Crushed tortilla chips for a bit of crunch

This chili is sublime on its own, but it’s also wonderful spooned over a jacket potato or served with a slice of warm cornbread. For another easy dinner idea that’s perfect with fresh garnishes, have a look at our Bruschetta Chicken.

FAQ

Your New Favourite Chili Awaits

And there you have it—our complete guide to making that legendary steakhouse chili in your very own kitchen. This Texas Roadhouse Chili Copycat recipe offers more than just a meal; it’s a bowl of pure comfort and satisfaction that’s perfect for sharing. It’s the ideal dish for a cosy weekend, a fun get-together, or for stocking your freezer with a delicious, home-cooked dinner.

We have a feeling this recipe is going to become a firm favourite in your home. So, it’s time to get out your favourite pot, assemble your ingredients, and prepare to enjoy one of the best bowls of homemade chili you’ve ever tasted. We’d love to hear how you get on, so please leave a comment and a star rating below. Happy cooking!

Recipe Card

Prep: 15 mins
Cook: 2 hrs 30 mins
Serves: 8

Ingredients

• 1 kg (about 2.2 lbs) lean beef mince
• 2 large yellow onions, finely chopped
• 4-5 cloves garlic, minced
• 1 large green bell pepper, chopped
• 2 tbsp olive oil
• 4 tbsp chili powder
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 2 tsp salt
• 1 tsp black pepper
• 1 can (400g) chopped tomatoes, undrained
• 1 can (400g) red kidney beans, rinsed and drained
• 1 can (400g) pinto beans, rinsed and drained
• 2 tbsp tomato purée (tomato paste)
• 700ml (about 3 cups) beef broth or stock
• 1 tbsp brown sugar

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef mince, then drain excess fat. Add the chopped onions and bell pepper and sauté until soft (5-7 mins). Stir in the minced garlic and cook for 1 minute more.
2. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Cook for 1 minute until fragrant to bloom the spices.
3. Pour in the beef broth, scraping the bottom of the pot. Add the chopped tomatoes, tomato purée, and brown sugar. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.
4. Uncover, stir in the rinsed and drained kidney and pinto beans. Simmer for a final 20-30 minutes to allow the chili to thicken. Adjust seasonings if needed and serve hot.

Nutrition (per serving):
Calories: 458,
Carbs: 21 g,
Protein: 28 g,
Fat: 29 g

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