The Best Copycat Texas Roadhouse Chili: The Ultimate Comfort Food

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Get ready to recreate the legendary, award-winning flavor of a beloved restaurant classic right in your own kitchen. This Copycat Texas Roadhouse Chili recipe is the real deal—a thick, hearty, and incredibly flavorful chili that is packed with tender beef, beans, and a perfect blend of smoky and savory spices. The secret to its authentic texture and taste lies in using both cubed beef and ground beef, along with a special thickener. It’s the perfect one-pot meal for a cozy night, a game day celebration, or any time you’re craving a truly satisfying bowl of chili.

Why This is the Best Chili Recipe

This isn’t just another chili; it’s a carefully crafted recipe that delivers on every level.

• Incredibly Rich and Meaty: Using both cubed beef chuck and ground beef gives this chili an amazing, hearty texture that you won’t find in other recipes.
• Perfectly Spiced: The blend of chili powder, cumin, and smoked paprika creates a deep, complex, and savory flavor profile with just the right amount of warmth.
• Authentic Restaurant-Style Texture: The secret ingredient, masa harina, gives the chili a unique, slightly rustic texture and helps to thicken it perfectly.
• A Crowd-Pleasing Favorite: This is a guaranteed hit for any occasion. It’s a substantial, satisfying meal that will have everyone asking for the recipe.

Your Simple Ingredient Checklist

This recipe uses a handful of high-impact ingredients for its signature flavor.

The Ingredient Lineup:

• 2 pounds of beef (you can use all ground beef, or a mix like 1 lb ground beef and 1 lb beef chuck, cut into ½-inch cubes)
• 1 cup of yellow onion, diced
• 2 tablespoons of fresh garlic, diced
• 2 tablespoons of jalapeños, finely diced
• 2 (14-ounce) cans of crushed tomatoes
• 1 (14-ounce) can of kidney beans, rinsed and drained
• ¾ cup of beef broth
• 1 tablespoon of white vinegar
• 1 tablespoon of brown sugar
• The Spice Blend: 2 tsp cumin powder, 2 tsp mild chili powder, 1 tbsp smoked paprika, ½ tsp black pepper, 2 tsp salt, 1 tbsp Italian seasoning, and ¼ tsp red pepper flakes (optional).
• The Secret Thickener: 2 tablespoons of masa harina (corn tortilla flour).

Step-by-Step Instructions

This impressive chili comes together easily right on your stovetop.

Part 1: Brown the Meat and Build the Base

1. Cook the Beef: In a large Dutch oven or heavy-bottomed pot over medium-high heat, cook the ground beef and the beef chuck cubes until they are browned on all sides. Drain off any excess grease.
2. Sauté the Aromatics: Add the diced onion, garlic, and jalapeños to the pot with the meat. Cook for about 5 minutes, until the vegetables have softened.
3. Bloom the Spices: Add all the spices—cumin, chili powder, smoked paprika, pepper, salt, Italian seasoning, and optional red pepper flakes—to the pot. Stir constantly for about one minute until the spices are very fragrant.

Part 2: Simmer the Chili

1. Add the Liquids: Stir in the brown sugar. Pour in the crushed tomatoes, kidney beans, and beef broth. Add the white vinegar. Stir everything together well, scraping up any flavorful bits from the bottom of the pot.
2. Simmer: Bring the chili to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 1-2 hours, stirring occasionally. The longer it simmers, the more tender the beef will become and the deeper the flavor will be.

Part 3: Thicken and Serve

1. Thicken the Chili: In a small bowl, whisk the 2 tablespoons of masa harina with about ¼ cup of warm water until it forms a smooth paste. Stir this slurry into the simmering chili.
2. Final Simmer: Let the chili continue to simmer, uncovered, for another 15-20 minutes to allow it to thicken.
3. Serve: Ladle the hot chili into bowls and serve with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, and some crackers or cornbread on the side.

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Frequently Asked Questions (FAQ)

1. What is masa harina and do I have to use it? Masa harina is a traditional flour made from corn that has been treated with lime, and it’s used to make corn tortillas. It is the secret ingredient that gives Texas Roadhouse chili its signature texture and a subtle, authentic corn flavor. If you can’t find it, you can make a slurry with regular cornmeal or all-purpose flour, but masa harina is highly recommended for the most authentic result.

2. Can I make this chili in a slow cooker? Yes, this is a great recipe to adapt for the crockpot. Simply follow all of the stovetop instructions for browning the meat and sautéing the vegetables first. Then, transfer everything (except the masa harina) to your slow cooker. Cook on LOW for 6-8 hours. In the last 30 minutes, stir in the masa harina slurry to thicken the chili.

3. Is this chili very spicy? This recipe has a mild to medium level of heat from the jalapeños and the chili powder. For a milder version, you can omit the red pepper flakes and use a mild brand of chili powder. For a spicier chili, you can leave some of the seeds in your jalapeños or add a pinch of cayenne pepper.

4. How do I store and reheat leftovers? Chili is one of those magic meals that tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Reheat it gently in a saucepan on the stovetop over low heat until warmed through.