Description
A hearty and flavorful copycat recipe for Texas Roadhouse Chili, packed with ground beef, beans, and a rich, savory broth.
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the drained and rinsed kidney beans, diced tomatoes (with their juice), tomato sauce, and beef broth to the pot.
- Stir in the chili powder, cumin, oregano, and cayenne pepper (if using).
- Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld.
- Season with salt and black pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- For a thicker chili, you can mash some of the beans against the side of the pot.
- Adjust the amount of cayenne pepper to control the level of spiciness.
- This chili can be made ahead of time and reheats well.
- Leftovers can be frozen for future enjoyment.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American