Texas Roadhouse Style Chili
Get ready to savor the bold and hearty flavors of Texas Roadhouse Style Chili, a crowd-pleasing classic perfect for cozy nights or game-day feasts. This robust chili recipe features tender ground beef simmered with sweet yellow onion, vibrant green bell pepper, and aromatic garlic, all enhanced by a rich blend of spices including chili powder, cumin, paprika, and a hint of cayenne for a subtle kick. Slow-cooked in crushed tomatoes, tomato paste, and beef broth, the result is a thick, flavorful chili that’s comforting and delicious. Top it off with shredded cheddar cheese and fresh green onions for a touch of creamy sharpness and brightness. With just 15 minutes of prep time and easy-to-follow steps, this recipe is ideal for feeding a crowd and satisfying any comfort food craving.
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 large yellow onion, chopped
- 1 large green bell pepper, chopped
- 4 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 2 cups beef broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 0.5 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 cup shredded cheddar cheese
- 0.5 cup chopped green onions
Instructions
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the chopped onion and green bell pepper. Sauté for about 5 minutes until they begin to soften.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the ground beef to the pot and use a wooden spoon to break it apart as it cooks. Cook until browned, about 7-10 minutes. Drain any excess fat if necessary.
Stir in the chili powder, ground cumin, paprika, cayenne pepper, salt, and black pepper. Cook for 2-3 minutes to let the spices bloom.
Add the crushed tomatoes, tomato paste, and beef broth to the pot. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 60-75 minutes, stirring occasionally.
If the chili becomes too thick, add a little more beef broth as needed. Taste and adjust seasoning with salt and pepper if necessary.
Serve the chili hot topped with shredded cheddar cheese and chopped green onions.
Nutrition Facts
Calories |
3604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.0 g | 326% | |
| Saturated Fat | 101.4 g | 507% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 8462 mg | 368% | |
| Total Carbohydrate | 133.8 g | 49% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 57.9 g | ||
| Protein | 208.9 g | 418% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1424 mg | 110% | |
| Iron | 41.2 mg | 229% | |
| Potassium | 6483 mg | 138% | |
*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.
