Texas Roadhouse Chili
Prep time: 15 minutes Cook time: 45 minutes Servings: 8 servings
Texas Roadhouse chili is the kind of bowl that makes you forget it’s a starter. It’s thick, meaty, and loaded with two kinds of beans in a rich, tomatoey base seasoned with a blend of chili powder, cumin, and smoked paprika. The smoked paprika is the ingredient that gives it that slightly campfire-like warmth that sets it apart from generic chili.
The technique of blooming the spices in the hot fat before adding liquid is what separates great chili from mediocre chili. Toasting the spices for even 60 seconds releases their essential oils and deepens their flavor dramatically.
Chili Wisdom
- Bloom your spices. Adding dry spices directly to liquid mutes their flavor. Cooking them in fat for a minute first makes them two or three times more aromatic and flavorful.
- Two beans are better than one. Kidney beans hold their shape and add substance. Pinto beans break down slightly, thickening the chili naturally. The combination gives you texture variety.
- Better the next day. Like most stews, this chili improves overnight as the flavors continue to develop. Make it on Sunday, eat it on Monday.
Starter vs. Main Course
A cup of chili at Texas Roadhouse costs about $5-6 as a starter. This recipe makes 8 generous bowls for about $12 total — $1.50 per bowl. It also freezes beautifully in individual portions for quick weeknight meals.
