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Best Copycat Texas Roadhouse Chili Recipe
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4.80 from 15 ratings

Best Copycat Texas Roadhouse Chili Recipe

The Best Copycat Texas Roadhouse Chili Recipe is a thick Texas-style chili filled with traditional smoky chili seasonings, a touch of heat then topped with cheddar cheese and red onions. It's a homemade hearty meal your whole family will enjoy as a favorite a cold winter night.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Keyword: Texas Roadhouse Chili Recipe
Servings: 6
Calories: 431kcal
Author: Gina Dickson


  • 2 lbs Ground beef Use lean ground beef 80%/20% - You could also use beef chuck cut into 1/2 inch cubes instead.
  • 2 tablespoons Garlic Use fresh diced cloves garlic, not the kind already chopped in a jar.
  • 1 cup Onion Diced - yellow onion or white onion would be good
  • 2 teaspoons Cumin powder
  • 2 teaspoons chili powder
  • 1 tablespoon Smoked paprika
  • 1/2 teaspoon Black pepper
  • 2 teaspoons Salt
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Brown sugar
  • 2 14 oz Tomatoes Canned crushed tomatoes. Do not use fresh but canned tomatoes
  • 1 14 oz Kidney beans Canned, rinsed, and drained
  • 1 tablespoon Vinegar White
  • 1/8 cup Jalapenos Use a little or a lot depending on you your taste buds tolerance to spicy food
  • 1/8 teaspoon Crushed red pepper flakes These add another layer of heat to your chili, a little or a lot
  • 1/2 cup water
  • 2 tablespoons Masa harina This is just traditional corn tortilla flour. It acts as a thickening agent and gives this chile a thick stew-like consistency.
  • 1 cup cheddar cheese optional topping
  • 1/4 cup Red onions optional topping, chopped


  • In a dutch oven or large pot on medium heat, cooking the beef. Stir often to help break it apart.
  • Place onion and garlic into the pot and cook for two minutes, stirring often.
  • Drain any extra grease from the pan and return to heat. Stir in chili spices, chili powder, cumin powder, smoked paprika, black pepper, salt, Italian seasoning blend, and brown sugar. Stir the chili mixture well to coat the hamburger. Turn heat to medium-low and continue cooking for one minute.
  • Stir in the crushed tomatoes
  • Add kidney beans
  • Stir in vinegar chili flakes and diced jalapenos.
  • Bring to a soft boil over medium heat.
  • In a small bowl, mix 1/2 cup of water and the masa harina. Whisk until smooth.
  • Stir in the masa harina mixture and cook for 10 more minutes so the chili will thicken.
  • Serve topped with cheddar cheese and diced red onions.



  • Always start with quality ingredients such as grass feed hamburger meat. Also, be sure your seasonings are fresh. They keep in your pantry for 6 months or so but then start to lose some of their flavors.
  • To drain the fat off of the hamburger, I like to take the pan off the heat and set it on hot pads so one side is a good bit higher than the other. After a few minutes, I place a few wadded-up pieces of paper towel in the lower end of the pan to soak up the grease. Discard paper towel and repeat.


Serving: 1cup | Calories: 431kcal | Carbohydrates: 10g | Protein: 27g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 882mg | Potassium: 537mg | Fiber: 2g | Sugar: 4g | Vitamin A: 642IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 4mg