Best Texas Roadhouse Chili Recipe – With or Without Beans: The Bold, Hearty Bowl You’ll Crave Weekly

Skip the bland stuff. This chili throws elbows—big flavor, big aroma, big satisfaction. It’s the kind of pot that makes the neighbors “accidentally” stop by, the game-day hero that outshines the wings, and the weeknight meal that tastes like a weekend.

We’re talking deep, smoky spice with a smooth, savory finish and a kick you control. Beans or no beans? Your call.

This recipe nails both versions so you get exactly the chili you want—every time.

What Makes This Recipe Awesome

• Authentic roadhouse flavor: Toasted spices and a touch of masa harina deliver that iconic, thick, restaurant-style chili.
• Beans optional: Purists can skip them; bean-lovers can add them. The base stays bold and balanced either way.
• Meaty, not greasy: A blend of chuck and spicy sausage brings depth without the oil slick.
• Custom heat level: Choose mild, medium, or firefighter. You’re the boss of the burn.
• Meal prep friendly: Tastes even better on day two.

  Freezes like a champ.

Shopping List – Ingredients

• Meat:
  • 1.5 lb beef chuck, cut into 1/2-inch pieces (or 85% ground beef)
  • 0.5 lb spicy pork sausage (casings removed)
• Aromatics:
  • 1 large yellow onion, diced
  • 1 jalapeño, seeded and minced (keep seeds for extra heat)
  • 4 cloves garlic, minced
• Spices:
  • 3 tbsp chili powder (ancho preferred)
  • 1 tbsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp ground coriander (optional but awesome)
  • 1/4–1/2 tsp cayenne (to taste)
  • Kosher salt and black pepper
• Liquids & umami:
  • 1 cup beef broth
  • 1 cup tomato sauce (plain, no sugar)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce (for umami; trust me)
  • 1 tbsp apple cider vinegar (finish)
  • 1 tsp brown sugar or honey (optional balance)
• Thickener & finish:
  • 2 tbsp masa harina (or fine cornmeal)
  • 1 tbsp neutral oil (if needed)
• Beans (optional):
  • 1–2 cans kidney or pinto beans, drained and rinsed
• Toppings (pick your faves):
  • Shredded cheddar, sour cream, chopped red onion, cilantro, sliced jalapeños, crushed tortilla chips, lime wedges

Let’s Get Cooking – Instructions

1. Brown the meat like you mean it. Heat a heavy pot (Dutch oven FTW) over medium-high. Add sausage and beef with a pinch of salt. Sear until deeply browned, 7–10 minutes.

   Spoon off excess fat if more than a couple tablespoons remain.

2. Build the flavor base. Add onion and jalapeño. Cook, stirring, until softened and lightly browned, 5–6 minutes. Add garlic and cook 30 seconds until fragrant.
3. Toast the spices. Add chili powder, cumin, smoked paprika, oregano, coriander, cayenne, plus 1 tsp salt and 1/2 tsp pepper.

   Stir 30–45 seconds until the pot smells like a spice market.

4. Tomato boost. Stir in tomato paste; cook 1–2 minutes to caramelize slightly. Add soy sauce and Worcestershire. Scrape up browned bits—those are liquid gold.
5. Simmer it right. Pour in beef broth and tomato sauce.

   Bring to a gentle boil, then reduce to low. Cover partially and simmer 45–60 minutes, stirring occasionally. The meat should be tender and the sauce thickened.

6. Bean decision time. Want beans?

   Stir in 1–2 cans now and simmer 10 more minutes. No beans? Skip and move on.

   No judgment.

7. Thicken and polish. Whisk masa harina with 2–3 tbsp water to make a slurry. Stir into chili and simmer 5 minutes to thicken and add that signature roadhouse body. Finish with apple cider vinegar and adjust salt, pepper, and cayenne.

   Add a touch of brown sugar if it tastes too sharp.

8. Rest and serve. Kill the heat and let it sit 5–10 minutes. Ladle into bowls and hit it with your favorite toppings. If it doesn’t smell like game day, check your nose.

How to Store

• Fridge: Cool, then store in airtight containers up to 4 days.

  Flavor improves overnight—science and sorcery.

• Freezer: Portion into freezer bags or containers (leave headspace). Freeze up to 3 months. Thaw in the fridge overnight.
• Reheat: Stovetop over low with a splash of broth or water, 8–10 minutes, stirring.

  Microwave in bursts, stirring between. Avoid boiling to keep the texture smooth.

Why This is Good for You

• High-protein, satiating meal: Keeps you full and helps maintain muscle—great for busy days or post-workout dinners.
• Smart carbs, controlled fat: Beans (if using) add fiber; masa adds minimal carbs while enhancing texture.
• Spice-powered benefits: Chili peppers, cumin, and paprika bring antioxidants and potential metabolism perks. Not magic, just helpful.
• Customizable sodium and heat: You set the salt and spice, not a factory.

  IMO, that’s the real “clean eating.”

What Not to Do

• Don’t rush the browning. Gray meat = sad chili. Get color for flavor.
• Don’t skip the spice toasting. Raw spices taste dusty. Give them 30 seconds of heat love.
• Don’t boil it aggressively. Low and slow lets flavors marry; high heat breaks the sauce and toughens meat.
• Don’t over-salt before reduction. It concentrates as it simmers.

  Season smart—finish at the end.

• Don’t add all the heat at once. Cayenne creeps. You can add more; you can’t take it out (sad trombone).

Mix It Up

• Brisket twist: Swap beef chuck for chopped smoked brisket. Reduce smoked paprika by half.
• Beer boost: Replace 1/2 cup broth with a malty beer.

  Simmer until the alcohol cooks off.

• Chocolate secret: Add 1 tsp unsweetened cocoa powder for mole vibes and depth.
• Low-carb version: Skip beans and masa. Reduce sauce a bit longer or whisk in a small pat of butter to finish.
• Veggie-forward: Add diced bell pepper and mushrooms with the onions; use plant-based crumble if going meatless.
• Smoky finale: Stir in 1–2 tsp adobo sauce from chipotles for a slow, lingering heat.

FAQ

Can I make this in a slow cooker?

Yes. Brown the meats and aromatics in a skillet first, then transfer everything to the slow cooker with liquids and spices.

Cook on low 6–8 hours. Add beans (if using) and masa slurry in the last 30 minutes.

What if I don’t have masa harina?

Use fine cornmeal, instant polenta, or crush a handful of tortilla chips and stir them in. In a pinch, a small cornstarch slurry works, but you’ll miss that subtle roadhouse corn note.

How spicy is this?

Baseline is medium.

For mild, skip the cayenne and use half the jalapeño. For hot, keep the seeds, add more cayenne, or toss in a minced chipotle in adobo.

Can I use all ground beef?

Absolutely. Use 2 lb 85% lean ground beef.

Brown in batches to prevent steaming and drain excess fat if needed.

How do I thicken without corn products?

Reduce uncovered a bit longer, or whisk in a small cornstarch or arrowroot slurry. Alternatively, purée 1 cup of the chili and stir it back in—built-in body, zero “extra” ingredients.

What toppings work best?

Sharp cheddar, a dollop of sour cream, red onion, cilantro, sliced jalapeños, and a squeeze of lime. Crushed tortilla chips for crunch if you’re feeling extra.

FYI, lime wakes everything up.

Is this gluten-free?

Yes if you use gluten-free soy sauce or tamari and check your Worcestershire brand. Masa harina is naturally gluten-free.

Wrapping Up

This is the hearty, craveable chili that respects Texas roots while giving you options. Beans or no beans, it’s thick, meaty, smoky, and balanced—exactly what you want when hunger shows up uninvited.

Make a big pot, stash a few portions, and accept the compliments like it’s your job. Your next cold night, tailgate, or “I need a win” dinner is officially handled.