There’s something about a big, hearty bowl of chili that just hits the spot—especially when it’s got that perfectly seasoned, savory goodness like Texas Roadhouse’s famous chili. If you’re anything like me, you probably found yourself thinking, “I need to make this at home.” Well, you’re in luck because today I’m sharing the best copycat Texas Roadhouse chili recipe that you can whip up right in your own kitchen. It’s smoky, slightly spicy, and rich with bold flavors—everything you want in a comforting bowl of chili.

This chili is perfect for a cozy family dinner, game day gathering, or just when you’re craving that warm, flavorful meal with a side of cornbread. Plus, the recipe is flexible enough to suit various spice levels, so you can really make it your own. I’ve made this recipe a few times now, and each time I’m amazed at how spot-on it is to the original. Let me walk you through my version and share a few tips along the way to help you nail it!

Best Copycat Texas Roadhouse Chili Recipe

The backstory: how I fell in love with this chili

I’ll never forget the first time I tasted Texas Roadhouse’s chili. It was one of those chilly fall evenings, and I was out with friends for dinner. You know how it goes—everyone’s ordering their steaks and ribs, but me? I had my eye on the small cup of chili listed on the appetizers. One bite in, and I was hooked. It was warm, smoky, just the right amount of spicy, and had that comforting, homemade taste that made me think of cozy dinners at home.

Of course, after that night, I couldn’t stop thinking about it, and I was determined to recreate it in my own kitchen. I did some digging, tried a few different versions, and finally landed on this recipe that has quickly become a favorite in my house. Every time I make it, I’m reminded of that first taste—except now I get to enjoy it whenever the craving hits (and I don’t have to leave my house!).

The origins of chili: a little history

Chili has a fascinating background that blends Mexican and American influences. The dish we now know as chili con carne (chili with meat) originated in Texas and became a staple in cowboy cuisine during the 19th century. Cowboys needed a hearty, portable meal that could be made with minimal ingredients, and chili fit the bill. It’s said that early versions were made with dried beef, fat, salt, and chili peppers, which were easy to carry and preserve on long cattle drives.

Over time, chili evolved into the rich, flavorful dish we enjoy today, with the addition of tomatoes, beans, and a wide array of spices. Each region has its own spin on chili, and Texas is known for its bold, no-bean version. While this recipe does include beans (sorry, chili purists!), they add a nice texture that makes it feel more substantial—plus, it’s true to the Texas Roadhouse style.

Let’s talk ingredients: what makes this chili shine

The magic of this chili is all in the balance of ingredients. Let’s break down the key players and why they matter:

Ground beef: Using 80% lean ground beef gives the chili that rich, meaty flavor without being too greasy. If you want to switch things up, you could use beef chuck cut into small cubes for a heartier, chunkier texture.
Garlic and onion: These aromatics form the base of the flavor. Fresh garlic adds a sharp, pungent kick, while onions provide sweetness. I recommend yellow or white onions for the best flavor.
Jalapeños: This is where the heat starts. Feel free to adjust based on your spice tolerance. Want it milder? Remove the seeds. Craving more heat? Leave them in and maybe add an extra pepper for good measure.
Spices (cumin, chili powder, smoked paprika): This trio is what brings the warmth. Cumin adds a slightly earthy taste, while chili powder provides that classic chili flavor. The smoked paprika is what gives it that distinctive Texas Roadhouse smoky flavor. If you don’t have smoked paprika on hand, regular paprika works too, but you’ll miss a little of that smokiness.
Tomatoes: Canned crushed tomatoes provide the acidity and body of the chili. Fresh tomatoes won’t break down the same way, so canned is definitely the way to go here.
Kidney beans: While Texas is known for no-bean chili, this copycat recipe includes them for texture and heartiness. If beans aren’t your thing, feel free to leave them out.
Masa harina: This is the secret to the chili’s thick, stew-like consistency. Masa harina is a corn tortilla flour, and it gives the chili a subtle corn flavor while thickening it up beautifully.

Essential kitchen tools: what you’ll need

You don’t need any fancy gadgets to make this chili, which is one of the reasons I love it. Here’s what I recommend having on hand:

Dutch oven or large pot: A sturdy pot with high sides is key for simmering the chili and letting the flavors meld together. A Dutch oven retains heat really well and is perfect for slow-cooking, but any large pot will work.
Wooden spoon: For stirring the meat and vegetables. Trust me, a wooden spoon works better than metal for scraping up all the good bits from the bottom of the pot.
Small jar with lid: For shaking up the masa harina mixture. You could whisk it in a bowl, but shaking it up in a jar makes it super smooth and ensures no clumps.

Step-by-step: how to make this Texas Roadhouse chili

Brown the beef: Start by cooking the ground beef over medium-high heat in your Dutch oven or large pot. Break it up with a spoon as it cooks, making sure to get rid of any pink. Once the meat is browned, drain the excess fat. This is key to keeping the chili from being greasy.
Add aromatics: Next, toss in the diced onions, garlic, and jalapeños. Let them cook for about two minutes, stirring often. You’ll start to smell the delicious garlic and onions working their magic!
Season it up: Now comes the spice party. Add your cumin, chili powder, smoked paprika, salt, pepper, Italian seasoning, brown sugar, and crushed red pepper flakes. Stir it all together and let the spices toast for another minute or two. This step helps release the oils in the spices and makes the chili extra flavorful.
Simmer with tomatoes and beans: Pour in your crushed tomatoes, kidney beans, and a tablespoon of white vinegar. Bring everything to a gentle simmer, then reduce the heat to low. Let it cook for about 20 minutes, stirring occasionally.
Thicken the chili: While your chili is simmering, shake up your masa harina and beef broth in a small jar until smooth. Stir the mixture into the chili and cook for another 10 minutes. The masa will thicken the chili to a perfect, hearty consistency.
Serve and enjoy: Ladle your chili into bowls and top with shredded cheddar cheese and diced red onions. You could also add a dollop of sour cream or some chopped cilantro if you like.

Variations to try: make it your own!

Vegetarian version: Swap out the ground beef for a plant-based meat substitute, or simply load up on extra beans and vegetables like bell peppers and zucchini.
Spicy chili: If you love heat, add more jalapeños, leave the seeds in, or throw in some diced habaneros or serrano peppers. You can also increase the amount of crushed red pepper flakes.
Mild chili: For a milder version, omit the jalapeños and reduce or skip the crushed red pepper flakes.
Bean-free chili: If you’re a chili purist, feel free to leave out the beans altogether.

Presentation and serving ideas

Serve this chili in rustic bowls with a sprinkle of shredded cheddar and some diced red onions on top. If you want to get fancy, add a side of warm cornbread or crispy tortilla chips for scooping. For a fun twist, you could even serve the chili in a bread bowl! And if you’re hosting, set up a chili toppings bar with sour cream, sliced jalapeños, avocado, and lime wedges, so everyone can customize their bowls.

Drink pairings: what to sip alongside

For drinks, I love pairing this chili with a cold beer like a lager or amber ale. The crispness of a lager balances out the richness of the chili, while an amber ale’s maltiness complements the smoky flavors. If beer isn’t your thing, a simple iced tea or lemonade would also be refreshing.

Storing and reheating tips

Chili is one of those dishes that tastes even better the next day. Store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, you can either microwave it in a bowl (stirring halfway through) or warm it gently on the stovetop. If it thickens too much in the fridge, just add a splash of water or broth to loosen it up.

You can also freeze this chili for up to 3 months. Just thaw it in the fridge overnight before reheating.

Scaling the recipe for a crowd

This recipe makes about 6-8 servings, but it’s easy to double if you’re cooking for a crowd. I’ve found that the chili thickens more when made in larger batches, so be prepared to add a little extra broth or water if needed. You might also want to increase the spices slightly to ensure the flavor holds up in a bigger pot.

FAQs

Can I use fresh tomatoes instead of canned?
I wouldn’t recommend it. Canned crushed tomatoes have the perfect texture and acidity for this chili. Fresh tomatoes won’t break down the same way and can leave you with a watery chili.

How can I make this chili spicier?
To add more heat, increase the amount of jalapeños, leave the seeds in, or toss in a spicier pepper like serrano or habanero. You can also add more crushed red pepper flakes.

What can I use instead of masa harina?
If you don’t have masa harina, you can use regular cornmeal or skip it altogether for a thinner chili. Some people also use crushed tortilla chips to thicken their chili.

Can I freeze this chili?
Absolutely! This chili freezes well for up to 3 months. Just thaw it overnight in the fridge before reheating.

Do I have to use beans?
Nope! If you’re not a fan of beans in your chili, feel free to leave them out. The chili will still be delicious and hearty.