Copycat Texas Roadhouse Chili
This Copycat Texas Roadhouse Chili is thick, meaty, and packed with bold flavor. With a mix of ground beef and tender beef chuck, smoky spices, beans, and the secret touch of masa harina, this hearty chili tastes just like the restaurant favorite. Perfect for game day, cozy nights, or a big family meal.
Equipment
- Dutch oven or heavy pot
- Wooden spoon
- Cutting board and knife
- Small bowl (for slurry)
Ingredients
- 2 lbs beef (ground beef or a mix of ground beef and beef chuck cubes)
- 1 cup yellow onion, diced
- 2 tbsp fresh garlic, diced
- 2 tbsp jalapeños, finely diced
- 2 cans (14 oz) crushed tomatoes
- 1 can (14 oz) kidney beans, rinsed and drained
- 3/4 cup beef broth
- 1 tbsp white vinegar
- 1 tbsp brown sugar
- 2 tsp cumin powder
- 2 tsp mild chili powder
- 1 tbsp smoked paprika
- 1/2 tsp black pepper
- 2 tsp salt
- 1 tbsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp masa harina (mixed with warm water)
Instructions
- In a large Dutch oven, brown the ground beef and beef chuck cubes over medium-high heat until well seared. Drain excess grease.
- Add onion, garlic, and jalapeños. Sauté for 5 minutes until softened.
- Add all spices and stir constantly for 1 minute to bloom the flavors.
- Stir in brown sugar, crushed tomatoes, kidney beans, beef broth, and vinegar. Mix well, scraping up the browned bits.
- Bring to a boil, then reduce to low. Cover and simmer for 1–2 hours, stirring occasionally.
- Mix masa harina with 1/4 cup warm water to make a slurry. Stir into the chili and simmer uncovered for 15–20 minutes until thickened.
- Serve hot with toppings like cheddar cheese, sour cream, and cornbread.
Notes
For the most authentic taste, don’t skip the masa harina—it thickens the chili and adds a subtle corn flavor. This chili also freezes beautifully, making it a great make-ahead option.