Gluten-Free Texas Roadhouse Style Chili
Warm up your kitchen with this hearty and flavor-packed Gluten-Free Texas Roadhouse Style Chili, a perfect crowd-pleaser for game nights and cozy dinners. Made with tender ground beef, robust gluten-free tomato sauce, and an aromatic blend of chili powder, cumin, and smoked paprika, this recipe brings the classic taste of Texas Roadhouse chili to your table—without the gluten. Nutrition-rich beans like kidney and pinto deepen the texture, while a hint of jalapeño adds a subtle spicy kick that can be adjusted to your preference. With a cook time of just 60 minutes and simple techniques like simmering for depth of flavor, this chili pairs beautifully with gluten-free cornbread or tortilla chips for the ultimate comfort food experience. Perfectly seasoned and customizable for a variety of toppings, this gluten-free chili is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pounds Ground beef (80% lean)
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 2 14.5-ounce cans Diced tomatoes (canned, no salt added)
- 1 8-ounce can Tomato sauce (gluten-free)
- 1.5 cups Beef broth (gluten-free)
- 3 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 2 teaspoons Paprika
- 1 teaspoon Smoked paprika
- 1 teaspoon Oregano, dried
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 15-ounce can Kidney beans (canned, rinsed and drained)
- 1 15-ounce can Pinto beans (canned, rinsed and drained)
- 1 medium Jalapeño, seeded and diced (optional)
- 2 tablespoons Olive oil
- 1 side Gluten-free cornbread or tortilla chips (optional for serving)
Instructions
Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and allow it to warm up for about 1 minute.
Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until fully browned and no pink remains, about 8-10 minutes. Remove the beef with a slotted spoon and set aside, leaving the rendered fat in the pot.
In the same pot, add the diced onion and cook until translucent, about 5 minutes. Stir frequently to ensure even cooking.
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
Return the cooked ground beef to the pot and stir to combine with the onion and garlic.
Stir in the chili powder, ground cumin, paprika, smoked paprika, oregano, salt, and black pepper. Cook the spices for 1-2 minutes to release their aromas.
Add the diced tomatoes, tomato sauce, and beef broth to the pot. Stir well to combine.
Bring the mixture to a gentle simmer, then lower the heat to medium-low. Cover the pot and let the chili simmer for 30 minutes, stirring occasionally.
After 30 minutes, add the kidney beans, pinto beans, and optional jalapeño to the pot. Stir well and let it simmer, uncovered, for another 20 minutes to thicken the chili.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve the chili hot, optionally garnished with toppings such as shredded cheese, sour cream, or green onions. Pair with gluten-free cornbread or tortilla chips for a complete meal.
Nutrition Facts
Calories |
3866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.9 g | 295% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 6202 mg | 270% | |
| Total Carbohydrate | 242.0 g | 88% | |
| Dietary Fiber | 67.2 g | 240% | |
| Total Sugars | 46.0 g | ||
| Protein | 214.2 g | 428% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 785 mg | 60% | |
| Iron | 45.4 mg | 252% | |
| Potassium | 7065 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
