Texas Roadhouse Chili Recipe (Beans Optional)
This Texas Roadhouse Chili Recipe can be made with beans or without beans. It is the best Texas Roadhouse Chili Copycat Recipe!
Servings: 4 people
Cost: $11
Equipment
- 1 medium cast iron pot (or regular pot)
Ingredients
Chili
- 2 tablespoons olive oil
- 1 small yellow onion or white onion (diced)
- 2 cloves garlic (minced)
- 1½ pounds ground beef
- 1 tablespoons brown sugar
- 2 tablespoons chili powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup beef broth
- 1 15 ounce can crushed tomatoes
- 1 15 ounce can tomato sauce
- 1 tablespoon tomato paste
- 1 15 ounce can black beans (drained and rinsed)
- 1 15 ounce can red kidney beans (drained and rinsed)
- ¼ teaspoon cayenne pepper (optional for spicy)
Optional Toppings
- cheddar cheese (shredded)
- tortilla chips
- red onions (finely chopped)
- green onions (thinly chopped)
- sour cream
Instructions
- Heat a medium dutch oven or soup pot on medium heat. Add the olive oil and onion to the pot. Sauté the onion for 3-4 minutes until it begins to turn translucent, stirring occasionally. Add the garlic and sauté for another minute.
- Add the ground beef to the pot. Use a wooden spoon to break it apart. Allow it to cook for about 5 minutes or until all the beef is browned.
- Add the brown sugar, chili powder, onion powder, garlic powder, cumin powder, black pepper and salt to the browned meat. Cook for an additional 30 seconds while stirring the seasoning through the meat.
- Add the beef broth, crushed tomatoes, tomato sauce, tomato paste, black beans, and red kidney beans. Stir it together.
- Bring the chili to a low simmer. Continue to gently simmer uncovered, for 20-25 minutes, stirring occasionally.
- Serve with your favorite toppings such as cheddar cheese, tortilla chips, red onion, green onion or sour cream.
Video
Notes
- Storage: Chili can be stored in an airtight container for 3-4 days in the refrigerator.
- Reheating: Reheat chili on medium-low on the stove until it is warm. You can also place some chili in a microwave-safe bowl and covered it. Heat the chili, and check it every 30 seconds until it is warm.
- Freezing: Chili freezes really well. Add the cooled chili to freezer bags in portioned amounts for your family. It can be stored in the freezer for 4-6 months.