Description
The ultimate copycat Texas Roadhouse Chili that’s better than the restaurant version! Rich, hearty, and packed with tender beef chunks in a perfectly spiced sauce.
Ingredients
Scale
- 2 lbs chuck roast, cut into ½-inch cubes
- 3 tablespoons vegetable oil
- 2 medium onions, diced (about 2 cups)
- 1 large green bell pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 2 tablespoons chili powder (preferably dark)
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon brown sugar
- ½ teaspoon cayenne pepper (adjust to taste)
- 2 cans (15 oz each) kidney beans, drained and rinsed
- Salt and pepper to taste
Instructions
- Season cubed chuck roast with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat and brown beef in batches until deeply seared, about 4-5 minutes per batch. Transfer to a plate.
- Add remaining oil to pot. Cook onions and bell peppers until softened, about 5-6 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato paste and cook for 2 minutes.
- Return beef to pot. Add diced tomatoes, beef broth, chili powder, cumin, paprika, oregano, brown sugar, and cayenne. Bring to a boil, then reduce heat to maintain a gentle simmer.
- Cover partially and simmer for 1½ hours, stirring occasionally. Add kidney beans and continue to simmer uncovered for 30 minutes more, until chili has thickened and beef is fork-tender.
- Remove from heat and let rest for 10-15 minutes before serving. Top with shredded cheese, sour cream, chopped onions, or jalapeños if desired.