✔ Updated · rebuilt as beefy no-bean chili, 160°F + storage times
This copycat Texas Roadhouse chili is thick, meaty and beanless, simmered with chili powder and cumin and finished with a blanket of cheddar and crunchy red onion. It's an hour, start to finish, mostly hands-off.
At a glance
The one tip that matters: Toast the spices in the beef fat for a full minute before the liquid goes in. That's where the deep, roasty chili flavor comes from.
Why You'll Love This Chili
- Steakhouse-style and beefy: all meat, no beans, just like the restaurant cup.
- Thick and rich thanks to a little masa harina stirred in at the end.
- Freezer-friendly, so one pot covers several cold-night dinners.
What Makes Texas Roadhouse-Style Chili Different?
Steakhouse chili is all about the beef. There are no beans and no chunks of pepper, just a thick, rich, chili-spiced meat sauce with a little sweetness, served in a cup or bowl under cheddar and red onion. My Austin years taught me that a proper Texas chili lets the meat be the star, and this copycat does exactly that.
For more steakhouse favorites, try our Texas Roadhouse seasoned rice and fried pickles.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Brown the beef hard. Let it sit in the pan between stirs so it gets crusty bits. Pale, steamed beef makes a flat-tasting chili.
- Masa harina is the secret thickener. It gives the chili a silky body and a faint corn-tortilla flavor that tastes like it simmered all day. Flour works if that's what you have.
- Taste after thickening. The salt and heat level change as it reduces, so I always season again at the very end.
- Better tomorrow. Like most chili, it tastes even better the next day once the spices settle in. It's my favorite make-ahead for game day.
- Toppings matter. Sharp cheddar and raw red onion are the classic steakhouse finish. Max goes further, Mum-style: cheddar, onion, sour cream and saltines.
Texas Roadhouse Chili (Copycat)
6
bowls15
minutes50
minutes530
kcal1
hour5
minutesCopycat-style Texas Roadhouse chili: a thick, meaty, no-bean chili of browned ground beef simmered in tomato sauce and beef broth with chili powder, cumin, paprika and a touch of brown sugar, thickened with masa harina and topped with shredded cheddar and diced red onion.
Ingredients
- For the Chili
2 lb 80/20 ground beef
1 large yellow onion, finely diced
3 garlic cloves, minced
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (use less for mild)
1 1/2 teaspoons salt, plus more to taste
1 3/4 cups tomato sauce (one 15-oz can)
1 1/2 cups beef broth
1 tablespoon brown sugar
1 teaspoon white vinegar
2 tablespoons masa harina (or all-purpose flour)
1/4 cup water, for the masa
- To Serve
1 1/2 cups sharp cheddar, shredded
1/2 cup red onion, finely diced
Directions
- Brown the Beef
- Heat a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, for 8 to 10 minutes until browned and cooked through to 160°F. Spoon off all but about 2 tablespoons of the fat.
- Add the onion and cook for 5 minutes until softened, then add the garlic and cook for 30 seconds.
- Stir in the chili powder, cumin, paprika, oregano, cayenne and salt and cook for 1 minute, until fragrant.
- Simmer
- Add the tomato sauce, beef broth, brown sugar and vinegar. Bring to a boil, then lower the heat, partly cover and simmer for 30 minutes, stirring now and then.
- Whisk the masa harina with the water until smooth, stir it into the chili and simmer uncovered for 5 to 10 minutes more, until thick. Taste and adjust the salt and heat.
- Serve
- Ladle into bowls and top with shredded cheddar and diced red onion.
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What to Serve With Chili
- Cornbread: I'm firmly team cornbread with chili; see our cornbread recipes.
- Chili cheese fries: spoon it over crispy thin fries and top with cheddar.
- Coleslaw: a cool, crunchy contrast, like our KFC-style coleslaw.
- More ideas: what to serve with chili, and if yours turns out runny, here's how to thicken chili. Want beans in yours? Try our Wendy's-style chili.
Frequently Asked Questions
Does Texas Roadhouse chili have beans?
The restaurant's chili is known as a thick, meaty, beef-forward chili without beans, served topped with cheddar and red onion. This copycat-style recipe is bean-free too, but you can stir in a drained can of kidney or pinto beans if you like.
How many calories are in this chili?
About 530 calories per bowl with 1/4 cup cheddar and red onion, or about 420 without the cheese. For the restaurant version, check Texas Roadhouse's own nutrition information.
Can I make it in a slow cooker?
Yes. Brown the beef to 160°F with the onion, garlic and spices on the stove first, then move everything except the masa slurry to a slow cooker. Cook on Low for 6 to 8 hours, stir in the slurry and cook 15 minutes more.
How long does chili keep?
Cool it quickly and refrigerate within 2 hours in airtight containers for up to 4 days, or freeze for up to 4 months. Thaw overnight in the fridge and reheat on the stove until it's steaming and reaches 165°F.
How do I make it spicier?
Add a diced jalapeño with the onion, increase the cayenne to 1/2 teaspoon, or stir in a chopped chipotle in adobo with the tomato sauce.
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