Chili So Good, You’ll Forget It’s Cold Outside

Ever make a dish and think, “This is it! I’m officially a chef!”? Yeah, that’s me with this Texas Roadhouse Chili. I mean, who doesn’t need a warm hug in a bowl when the weather’s being all moody and stuff, right?

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, here we go! So you’re gonna need some canola oil (3 tablespoons, to be exact). And don’t forget the onion—just one medium yellow or white one, diced. OMG, the smell of that onion as it sizzles? Pure magic.

Next up, 2 pounds of ground chuck (or just chop up some beef, no biggie). Then, grab a couple tablespoons of garlic (diced, of course). Italian seasoning blend? A tablespoon of that. Chili powder? 2 teaspoons!

Oh, and we’re adding some smokiness with 1 tablespoon of smoked paprika. Like, seriously, this stuff is your friend.

Let’s not forget the cumin (1 ½ teaspoons) and a tablespoon of brown sugar (because we all need a little sweetness, right?). And get ready for the fun part—a splash of vinegar (just 1 tablespoon).

Now for the tomatoes—2 cans of crushed tomatoes and 2 cans of red kidney beans (drained, please!). Season it up with 1/8 teaspoon black pepper, 2 teaspoons kosher salt, and if you like some heat, toss in 1/4 cup sliced jalapenos and a pinch of red pepper flakes.

Last but not least, grab 2 tablespoons of masa harina (or just corn tortilla flour if that’s what you’ve got). Top it all off with some delish extras: sour cream, shredded cheddar cheese, tortilla chips, avocado slices… basically whatever makes your heart sing.

So Here’s Why I Make This Constantly

Okay, picture this—last winter, I was snowed in with my besties (shoutout to Netflix and junk food!). We were craving something hearty, warm, and comforting. So, I decided to whip up this chili. I mean, what else would you do when you’re snowed in, right?

I chopped, I stirred, I added spices like I was some kind of mad scientist. And when it finally simmered to perfection? The smell filled the whole place! My friends were like, “What’s that? Are we in a restaurant?”

We devoured it all while cracking jokes, and honestly, it was one of those perfect nights. So now, every time it gets chilly (pun totally intended), I make this. It’s like a cozy blanket in a bowl, ya know?

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, so listen up! The secret is the masa harina. Add it at the end when the chili’s bubbling away. It thickens everything up and makes the texture just right. I once forgot to put it in until the end and was like, “Ugh, this is just soup!” But once it hits, it’s like magic—suddenly, it’s chili perfection.

Don’t Mess This Up (My Top Tips)

– Don’t skimp on the spices. Seriously. I learned that the hard way.
– Always, always taste as you go. Like, don’t just throw stuff in and hope for the best!
– If you want it spicier, add more jalapeños. Or toss in a dash of hot sauce when serving. 🔥

How to Keep Them From Disappearing (Or, How to Store Them)

So here’s the deal—this chili actually gets better with time (just like us, amirite?). If you’ve got leftovers (lucky you!), let it cool down, then pop it in an airtight container in the fridge for up to 4 days. You can freeze it too, for like 3 months. Just reheat and enjoy that warm hug again!

If You Liked This, You’ll Probably Like These Too

Oh, and if you loved this chili, you gotta try my loaded baked nachos or spicy taco soup. Both are perfect for when you need something cozy and satisfying. Trust me, you won’t regret it!

So, what’s your go-to comfort food when the weather gets gnarly? I need ideas for the next chilly night! Let’s swap recipes! 🍲✨

Texas Roadhouse Chili Recipe

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Indulge in the rich, hearty flavor of Texas Roadhouse Chili, perfect for gatherings or cozy nights in. This robust chili features tender beef, zesty spices, and savory beans simmered to perfection. Top it off with your favorite fixings for a comforting bowl that warms the soul.

Author: XXXXX
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: Serves 8
Category: Main
Method: Simmering

Ingredients

Scale

3 tablespoons canola oil
1 medium yellow onion (diced)
2 pounds ground chuck
2 tablespoons garlic (diced)
1 tablespoon Italian seasoning
2 teaspoons chili powder
1 tablespoon smoked paprika
1 ½ teaspoons ground cumin
1 tablespoon brown sugar
1 tablespoon vinegar
2 (14-ounce) cans crushed tomatoes
2 (15-ounce) cans red kidney beans (drained)
¼ cup jalapeños (sliced and seeded)
Salt and pepper to taste
Optional toppings: sour cream, cheddar cheese, tortilla chips, avocado slices

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Instructions

Heat canola oil in a large pot over medium heat. Sauté onion for 3-5 minutes until soft. Add garlic and ground chuck; cook until browned.
Lower heat and mix in Italian seasoning, chili powder, smoked paprika, cumin, brown sugar, vinegar, crushed tomatoes, kidney beans, jalapeños, salt, and black pepper. Stir well.
Simmer for about 10 minutes. Add masa harina to thicken the chili; cook for another 10 minutes.
Serve hot with desired toppings.