Soy-Free Texas Roadhouse Style Chili
Savor the bold, hearty flavors of this Soy-Free Texas Roadhouse Style Chili, a comforting classic elevated to suit all dietary preferences. Packed with rich, savory ingredients, this chili features tender ground beef, a medley of spices like smoky paprika and ground cumin, and robust crushed tomatoes simmered to perfection. Kidney beans add substance, while optional toppings like shredded cheddar, sour cream, and fresh cilantro allow for customizable indulgence. With no soy-based ingredients, this recipe is perfect for creating a comforting, allergen-friendly meal that’s sure to satisfy the whole family. Ready in just over an hour, this dish brings authentic Texas-style warmth straight to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 pounds ground beef (85% lean)
- 28 ounces crushed tomatoes
- 3 tablespoons tomato paste
- 2 cups beef broth
- 15 ounces kidney beans, rinsed and drained
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 0.25 teaspoons cayenne pepper
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 whole bay leaf
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for topping)
- 0.25 cup sour cream (optional, for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 5-7 minutes until softened and translucent, stirring occasionally.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Increase the heat to medium-high and add the ground beef. Cook the beef, breaking it apart with a wooden spoon, until browned and fully cooked (about 8-10 minutes). Drain excess grease if needed.
Stir in the crushed tomatoes, tomato paste, and beef broth, mixing well to combine.
Add the kidney beans, chili powder, ground cumin, paprika, dried oregano, cayenne pepper, salt, black pepper, and bay leaf. Stir thoroughly.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 60 minutes, stirring occasionally to prevent sticking.
After 60 minutes, uncover the pot and let the chili simmer for an additional 20-30 minutes to thicken, stirring occasionally.
Taste and adjust seasoning as needed, removing the bay leaf before serving.
Serve hot, topped with optional garnishes like chopped cilantro, shredded cheddar cheese, or a dollop of sour cream.
Nutrition Facts
Calories |
3131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.1 g | 255% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 7624 mg | 331% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 37.7 g | ||
| Protein | 210.6 g | 421% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 969 mg | 75% | |
| Iron | 40.9 mg | 227% | |
| Potassium | 6320 mg | 134% | |
*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.
