Texas Roadhouse Chili Recipe- Texas Roadhouse Chili is known for its bold flavors and satisfying texture.
Hearty and Meaty:
- Ground Beef: This is the primary protein source, providing a rich and savory base.
- Optional Pork Stew Meat: Some variations include cubed pork stew meat for added depth of flavor and texture.
Bold and Smoky Spices:
- Chili Powder: This key ingredient forms the foundation of the chili’s flavor profile.
- Smoked Paprika: Adds a distinctive smoky element that complements the other spices.
- Cumin: Provides warmth and a touch of earthiness.
- Optional Ancho Chile Powder: Enhances the smokiness for those who prefer a more robust flavor.
Rich and Savory Base:
- Diced Tomatoes: Tomatoes provide the base for the chili’s consistency and contribute to its tangy flavor.
- Tomato Paste: Concentrates the tomato flavor and adds depth.
- Beef Broth: Enhances the savory notes and creates a flavorful liquid base.
Optional Additions:
- Beans: While not a traditional Texas chili ingredient, some Texas Roadhouse locations may include kidney beans for extra heartiness and fiber. Other bean options like pinto or black beans can be used as well.
- Bell Peppers: Green bell peppers add a touch of sweetness and textural contrast.
- Jalapeño Pepper: For those who prefer a bit of heat, jalapeños add a spicy kick. The amount can be adjusted based on your preference.
- Thick and Hearty: Texas Roadhouse Chili is known for its thick and spoonable consistency, perfect for a filling meal.
- Flavorful and Balanced: The combination of spices, tomatoes, and meat creates a well-rounded and satisfying flavor profile.
- Optional Garnishes: Fresh cilantro and diced red onion add a refreshing touch and vibrant color when served.
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Texas Roadhouse Chili is a crowd-pleasing option for those who enjoy a hearty and flavorful chili experience.
Texas Roadhouse Chili Recipe
Here’s a detailed breakdown of a recipe for Texas Roadhouse-style chili, capturing the essence of their hearty and flavorful dish:
Ingredients:
- Fat:
- 2 tablespoons neutral oil (olive oil, avocado oil, etc.)
- Aromatics:
- 1 medium yellow onion, diced (about 2 cups)
- 2 tablespoons minced fresh garlic
- Protein:
- 1 pound lean ground beef (90/10 or higher)
- (Optional) 1 and ¼ pounds pork stew meat, cut into ¾-inch cubes
- Vegetables:
- 2 cups diced tomatoes (canned diced tomatoes or crushed tomatoes)
- 3 tablespoons tomato paste
- 1 cup low-sodium beef broth
- 15 oz kidney beans, rinsed and drained (can be substituted with other beans like pinto or black beans)
- (Optional) 1 green bell pepper, diced (about 1 cup)
- (Optional) 1 jalapeño pepper, seeded and diced (adjust amount for spice preference)
- Spices:
- 3 ½ teaspoons cumin
- 2 tablespoons brown sugar
- 2 tablespoons chili powder
- 1 ½ tablespoons smoked paprika
- ½ teaspoon freshly cracked black pepper (or to taste)
- 1 ½ teaspoons salt (or to taste)
- (Optional) ¼ teaspoon ground ancho chile powder (adds a deeper smoky flavor)
- Other:
- ⅛ teaspoon crushed red pepper flakes (optional, for extra spice)
- Fresh chopped cilantro and diced red onion (for garnish, optional)
Instructions:
- Heat the Fat: In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat.
- Sauté Aromatics: Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute, allowing the garlic to release its fragrance.
- Brown the Meat: Add the ground beef (and pork stew meat, if using) to the pan and crumble it with a spoon as it cooks. Cook until the meat is browned on all sides.
- Drain Fat (Optional): If there is excess grease in the pot, carefully drain some of it off.
- Spice it Up: Add the cumin, brown sugar, chili powder, smoked paprika, black pepper, salt, and ancho chile powder (if using) to the pot with the cooked meat and vegetables. Stir to coat the meat and vegetables evenly with the spices.
- Add Liquids and Simmer: Pour in the diced tomatoes, tomato paste, and beef broth. Stir to combine. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 30-45 minutes, or until the chili has thickened and the flavors have melded.
- Incorporate Beans: Stir in the rinsed and drained kidney beans (or your choice of beans). Simmer for an additional 10-15 minutes, allowing the beans to heat through and absorb the flavors.
- Adjust Consistency (Optional): If the chili seems too thick, you can add a splash or two of additional broth or water to thin it to your desired consistency.
- Taste and Adjust Seasonings: After simmering, give the chili a taste and adjust the seasonings as needed. You might want to add more salt, pepper, or a squeeze of fresh lime juice for extra brightness.
- Serve: Ladle the chili into bowls and garnish with chopped fresh cilantro and diced red onion (optional). Serve with your favorite toppings like shredded cheese, sour cream, cornbread, or crackers.