When it comes to chili, there is not a single competitor to Texas roadhouse. I mean, sure there are a lot of Texas-style restaurants, who serve pretty amazing dishes. However, only Texas roadhouse makes the mean smoky and full of spice chili dish with the flavorful steak ribs. And I am going to share with you the one and only Texas roadhouse chili recipe!
- Go for a ground beef chuck for extra juiciness and flavor.
- Spice this dish according to your preference by adjusting the amount of chili and cayenne powder.
- You can thicken the chili by stirring in the pot cornstarch slurry.
- Although not originally present in the dish, but canned beans are a good optional addition to the chili dish.
Frequently asked questions:
Is Texas Roadhouse chili good?
It’s wholesome. Filled with meat and spiciness with a bit of sweet flavor coming out of the sugar added. Perfect meal.
What’s the difference between Texas chili and regular chili?
Texas chili is unique in the sense that it doesn’t has neither tomato sauce nor beans, so its main ingredient is meat and chili paste.
The best way to thicken Texas Roadhouse chili?
You have two options. Either let it simmer uncovered until it thickens enough. Or you can add the cornstarch slurry to your chili made of 1 tablespoon of starch on 2 tablespoons of water.
Can I cook Texas roadhouse chili in a slow cooker?
Of course, you can. You need to thoroughly cook your meat first then put everything together in your slow cooker and cook on low for 4-6 hours or high for 2-3 hours.
Can this chili dish be frozen?
Yup. All you need to do is to add your cooked chili after cooling to room temperature in an air-tight container and you will be good to store it for up to 6 months.
How to Make Texas Roadhouse Chili
- 1 pound of minced beef chuck
- 1 large pork sausage (Mexican Chorizo is preferred)
- 2 teaspoons of olive oil
- 1 medium onion finely chopped
- 1 chopped bell pepper
- 1 tablespoon of garlic powder
- 1 ½ teaspoon of salt
- ½ teaspoon of black pepper powder
- ¼ teaspoon of ground cayenne pepper
- 2 tablespoons of ground cumin
- 2 tablespoons of dried oregano
- 2 tablespoons of tomato paste
- 2 tablespoons of granulated sugar
- 1 ½ cups of beef broth
- 1 tablespoon of hot sauce (you can add more for extra spiciness)
- Slice the pork sausage into 1/2-inch pieces. Set aside.
- Drizzle some olive oil in a large pot. Transfer the pot to a medium-high heat flame. Add the chopped onions to cook for 3 minutes.
- Into the pot add the minced beef and the sliced pork. Try to mix all the ingredients together and break the meat off using the spoon. Let it cook for a few minutes until the meat browns. When the fat accumulates, drain it.
- Into another separate pot over medium-high heat, drizzle around one teaspoon of olive oil. Add in the chopped peppers and cook them for a few minutes.
- Add to the pot the meat mix, garlic powder, salt, pepper, cayenne pepper, chili powder, cumin, tomato paste, dried oregano, and sugar.
- Mix everything together, then pour the beef broth. Bring everything to a low boil. When it starts to boil, lower the heat to "Low" for the chili to simmer.
- Let it simmer for 20 minutes, taste, adjust saltiness and spiciness. Remove from the heat when everything tastes good.
- Rest the chili for 5 minutes before serving. Enjoy.
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