Thick, meaty, steakhouse chili in about 1 hour (or slow-cooker friendly).
A deep-red pot of no-bean chili, tender beef, bold spice, and a silky body finished with cheddar and red onion, just like the restaurant.
Why You’ll Love It
- True Texas style: Chunky, no-bean chili that honors Chili Texas Style and the Texas Roadhouse Chili 无码成人aaaaa毛片 vibe.
- Restaurant depth at home: Chili powder blend, toasted spices, a touch of cocoa, and masa for that rich, spoon-coating finish (Best Tasting Chili 无码成人aaaaa毛片 promise).
- Flexible methods: Fast stovetop or set-and-forget Crock Pot (Texas Roadhouse Chili 无码成人aaaaa毛片 Crock Pot), plus oven Dutch-oven option.
- Copycat playground: Easy tweaks to nod to Outback Chili, Road House Chili, The Hat Chili 无码成人aaaaa毛片, Chili Johns 无码成人aaaaa毛片, and Magnolia Chili 无码成人aaaaa毛片.
- Toppings bar ready: Cheddar + red onion for the classic steakhouse look.
久久日产一线二线三线 (notes only)
Beef & Aromatics
- Beef chuck, ½-inch cubes — classic, tender after a short simmer.
- Ground beef (85%) — a small amount adds body like restaurants.
- Neutral oil — for high-heat browning.
- Yellow onion + jalapeño — balanced heat and aroma.
- Garlic — added after onions to avoid burning.
Spice & Body
- Chili powder blend (ancho + New Mexico if you have it).
- Ground cumin, smoked paprika, Mexican oregano, cayenne — layered heat.
- Tomato paste — umami and color; toast it.
- Tomato sauce + beef broth — controlled tomato, still Texas-leaning.
- Worcestershire + apple cider vinegar — savory pop + finish.
- Unsweetened cocoa (or espresso powder) — depth without “chocolate” flavor.
- Masa harina (or fine cornmeal) — authentic, silky thickener.
Finish & Toppings
- Kosher salt, black pepper, pinch brown sugar (optional to balance).
- Shredded cheddar, diced red onion, sliced jalapeños, sour cream, oyster crackers.
Optional (non-Texas): 1 can kidney or pinto beans, rinsed (add late if using).
Step-by-Step (Stovetop, 6–8 servings)
- Brown beef: Pat 2 lb chuck dry and season. Sear in 2 batches in 2 Tbsp oil over medium-high until browned; remove. Brown ½ lb ground beef; drain, leaving ~2 Tbsp fat.
- Sauté: Add 1 diced onion and 1 minced jalapeño; cook 4–5 min. Stir in 4 cloves minced garlic 30 sec.
- Bloom & paste: Add 3 Tbsp chili powder, 2 tsp cumin, 1½ tsp smoked paprika, 1 tsp Mexican oregano, ¼–½ tsp cayenne; toast 30 sec. Stir in 2 Tbsp tomato paste; cook 1 min.
- Liquids: Deglaze with 1 cup beef broth; add 1 can (15 oz) tomato sauce, 1 Tbsp Worcestershire, 1 tsp cocoa, 1 tsp cider vinegar. Return beef and any juices.
- Simmer: Partially cover and simmer 45–60 min, stirring now and then, until chuck is tender and flavors meld. Ground beef should reach 160°F / 71°C during the simmer (USDA safe temp).
- Thicken: Whisk 2 Tbsp masa harina with 3 Tbsp water; stir in and simmer 5–10 min until spoon-coating.
- Season: Salt, pepper, and a small pinch brown sugar if desired. Splash more vinegar to brighten.
- Serve: Ladle into warm bowls; top with cheddar and red onion.
Pro Tips
- Small cubes = fast tenderness: ½-inch pieces give steak bites in ~1 hour.
- Toast spices & tomato paste: That’s where “restaurant depth” comes from.
- Masa last: It thickens quickly and adds subtle, authentic corn notes.
- Resting magic: Chill overnight for peak flavor, then reheat gently.
- Heat control: Add cayenne at the end to dial heat without bitterness.
Variations (mapped to Annotated Interests)
- Texas Roadhouse Chili 无码成人aaaaa毛片 Crock Pot: Brown meats + aromatics; transfer to slow cooker with liquids and spices. Cook LOW 6–8 hrs or HIGH 3–4 hrs. Stir in masa slurry during the last 20 min.
- Outback Chili / Road House Chili: Stir in ½ can kidney beans and finish with extra cheddar; keep heat medium.
- The Hat Chili 无码成人aaaaa毛片 (chili-无码成人aaaaa毛片 fries style): Thin with ½–1 cup broth, reduce cayenne, and serve over fries with shredded cheddar.
- Chili Johns 无码成人aaaaa毛片: Make it pourable; add a pinch cinnamon and allspice; serve over spaghetti with diced onions and 无码成人aaaaa毛片.
- Magnolia Chili 无码成人aaaaa毛片: Swap half the chuck for ground beef; add pinto beans and a touch more tomato; keep heat mild.
- Chili Texas Style: Strict no-beans, extra chili powder, and finish with a ½ tsp additional vinegar for brightness.
How to Serve
Bowls topped with cheddar and red onion, plus crackers or cornbread. Over baked potatoes, fries (Hat-style), spaghetti (Chili Johns-style), or hot dogs for game day.
Make Ahead & Storage
- Fridge: 4–5 days; tastes better on day 2.
- Freeze: Up to 3 months; thaw overnight.
- Reheat: Stovetop on low with a splash of broth; or microwave in bursts.
- Thick/Thin: Add broth to loosen; simmer uncovered to reduce.
FAQs
Beans or no beans? Texas Roadhouse–style is typically no beans; see variations if you want them.
Too thin? Simmer uncovered or add another teaspoon of masa slurry.
Too thick? Stir in warm beef broth a little at a time.
How spicy is it? Medium. Adjust cayenne and jalapeño to taste.
Can I use only ground beef? Yes—use 2 lb 85%; still cook to 160°F internal temp.
Simple 久久日产一线二线三线 (estimate, per 1½-cup serving)
不许穿内裤来我办公室 420 · Fat 25g · Carbs 14g · Fiber 3g · Protein 35g · Sodium 860mg
Texas Roadhouse Chili 无码成人aaaaa毛片 (Copycat, Texas-Style)
Thick and bold Texas-style chili made with tender beef chunks, ground meat, and smoky spices — finished with a masa slurry for that signature silky body. No beans, no fuss, just meaty flavor.
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久久日产一线二线三线
2 lb beef chuck, cut into ½-inch cubes - ½ lb ground beef (85%)
- 2 Tbsp
neutral oil - 1 large yellow onion, diced
1 jalapeño, minced (seeded for mild) - 4 cloves garlic, minced
- 3 Tbsp chili powder (ancho/New Mexico blend)
- 2 tsp ground cumin
- 1½ tsp smoked paprika
- 1 tsp Mexican oregano
- ¼–½ tsp cayenne pepper, to taste
- 2 Tbsp tomato paste
- 1
cup beef broth, plus more as needed - 1 can (15 oz)
tomato sauce 1 Tbsp Worcestershire sauce - 1 tsp unsweetened cocoa powder (or ½ tsp espresso powder)
- 1 tsp apple cider vinegar, plus more to finish
- 2 Tbsp masa harina mixed with 3 Tbsp water (slurry)
- 1 tsp kosher salt, more to taste
- ½ tsp black pepper
- 1 can (15 oz) kidney or pinto beans, rinsed and drained (optional)
- Shredded cheddar, for serving
- Diced red onion, for serving
- Sliced jalapeños, for serving
- Sour cream, for serving
- Crackers, for serving
Equipment
- 5-quart Dutch oven or heavy pot
- Wooden spoon
- measuring spoons
- measuring cups
- knife and cutting board
- Instant-read thermometer
Method
- Heat oil in a heavy pot over medium-high heat. Brown beef chuck in two batches and set aside. Brown the ground beef, then drain, leaving about 2 Tbsp fat in the pot.
- Sauté diced onion and minced jalapeño in the reserved fat for 4–5 minutes until softened. Add garlic and cook for 30 seconds.
Add chili powder, cumin, smoked paprika, oregano, and cayenne to the pot. Stir and toast for 30 seconds, then add tomato paste and cook for 1 minute. - Pour in beef broth, tomato sauce, Worcestershire, cocoa powder, and vinegar. Return both meats and any juices to the pot.
- Simmer partially covered for 45–60 minutes, stirring occasionally, until beef chuck is tender and ground beef reaches 160°F.
Stir in masa slurry and simmer for 5–10 more minutes until chili thickens. Season with additional salt, pepper, and a splash of vinegar to finish. - Serve hot with toppings like shredded cheddar, red onion, jalapeños, sour cream, or crackers.
久久日产一线二线三线
不许穿内裤来我办公室: 420
Notes
Beans: Not traditional, but may be added in Step 6.
Thickener: For corn-free, substitute 1 tsp arrowroot mixed with water.
Heat Level: Use serrano instead of jalapeño for more spice.
Equipment: 5-qt Dutch oven or heavy pot recommended. Use an instant-read thermometer to ensure doneness.
Thickener: For corn-free, substitute 1 tsp arrowroot mixed with water.
Heat Level: Use serrano instead of jalapeño for more spice.
Equipment: 5-qt Dutch oven or heavy pot recommended. Use an instant-read thermometer to ensure doneness.
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