One-Pot Texas Roadhouse Chili Recipe With or Without Beans

Introduction

There’s something truly special about cooking recipes that have stood the test of time—passed down from one generation to the next like a treasured secret. Growing up, I was lucky enough to watch my grandmother in the kitchen, her hands moving with the kind of confidence and love only decades of practice can bring. She wasn’t just making food; she was weaving stories into every pot, every simmer, and every bite. Sometimes things didn’t go exactly as planned—sauces splitting or spices missing their mark—but those little mishaps only added character and charm to the experience. For me, cooking isn’t just about feeding ourselves. It’s a way to keep memories alive and traditions breathing, especially those that feel like a warm hug after a long day. That’s why recipes like this Texas Roadhouse chili—with or without beans—resonate so deeply. It’s a dish that echoes back to the kitchens of the past while still inviting you to put your own spin on it. Whether you prefer it thick and meaty or a bit heartier with beans, this chili is forgiving and flexible, kind of like those family dinners where everyone gets to tweak the recipe just a bit to their liking. I’ve spent countless afternoons stirring pots, tasting along the way, learning to balance spices and textures until the flavors hit just right. And yes, there were plenty of times I thought I might have overdone the heat or added too much broth—but hey, that’s part of the joy. Cooking this chili is more than a recipe; it’s a ritual that brings people together around the table, sparking laughter and stories as much as hungry appetites. So whether you’re a long-time chili lover or new to the game, this one-pot Texas Roadhouse style chili invites you to slow down, savor the moment, and carry on a delicious family tradition that’s as much about heart as it is about flavor.

why you should love this recipe :

Sometimes, chili is just more than a meal — it’s a hug in a bowl, especially on those chilly evenings when your kitchen’s kind of a mess and you’re juggling a million things. This Texas Roadhouse chili hits all the right notes without any fuss. It’s rich, hearty, and just the right amount of spicy, but still super easy to whip up even when you’re mid-chaos. I’ve had days when I tossed this together surrounded by spilled spices and half-open cabinets, and somehow it still turned out delicious every time. Plus, you can make it with beans or skip ’em—whatever you’re feeling that day. Really, it’s comforting, satisfying, and you can totally throw on whatever toppings you got in the fridge (cheese? sour cream? green onions? Yes, please). No fancy kitchen magic needed here, just good old-fashioned flavor and tummy happiness.

Ingredients and measurement :

2 tablespoons olive oil 1 small yellow or white onion, diced 2 cloves garlic, minced 1½ pounds ground beef 1 tablespoon brown sugar 2 tablespoons chili powder 1 teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon ground cumin ¼ teaspoon salt ¼ teaspoon black pepper 1 cup beef broth 1 (15 ounce) can crushed tomatoes 1 (15 ounce) can tomato sauce 1 tablespoon tomato paste 1 (15 ounce) can black beans, drained and rinsed 1 (15 ounce) can red kidney beans, drained and rinsed ¼ teaspoon cayenne pepper (optional for spice) Optional Toppings Shredded cheddar cheese Tortilla chips Finely chopped red onions Thinly chopped green onions Sour cream

Preparing time

About 10 minutes

Cooking time

20 to 25 minutes

Instructions :

Start with sautéing the aromatics

Heat your Dutch oven or a sturdy soup pot over medium heat, then toss in the olive oil and diced onion. Give it a good stir and let the onion soften and turn translucent—should be 3 to 4 minutes. No rushing here; the sweet smell of onions cooking is worth it. Toss in the garlic and cook another minute but don’t let it brown too much or it’ll get bitter.

Brown the beef

Add the ground beef right in and break it up with a wooden spoon. Stir frequently so it cooks evenly and there aren’t any giant clumps. You’ll want it fully browned in about 5 minutes. If you’re anything like me, a few bits might stick to the bottom—that’s flavor building, not a disaster! Just keep stirring and scraping gently.

Season it up

Sprinkle on the brown sugar, chili powder, onion powder, garlic powder, cumin, salt, and black pepper. Mix everything well so the meat is evenly coated with all those lovely spices. Let it cook for about 30 seconds so the flavors get friendly with one another.

Add liquids and beans

Pour in the beef broth, crushed tomatoes, tomato sauce, and tomato paste. Stir them to combine. Gently fold in the black beans and red kidney beans. This is the part where your chili starts to look and smell amazing. If you like a kick, toss in the optional cayenne pepper—but I usually go easy so everyone at my table can enjoy it.

Simmer and stir

Bring everything to a gentle simmer, then leave the pot uncovered and let it cook for 20 to 25 minutes. Stir every now and then to make sure nothing’s clinging to the bottom or burning. The chili thickens up nicely and all those flavors meld into something seriously comforting.

Serve it up with your favorite toppings

Dish it out steaming hot, and pile on whatever toppings you like—cheese melting into the chili, crunchy tortilla chips, maybe some red or green onions for a fresh contrast, and a dollop of sour cream if you’re feeling fancy.

Notes :

Meat options

If ground beef isn’t your thing or you want a leaner option, ground turkey or chicken works well, just watch the cooking time since they cook faster and can dry out.

Bean or no bean?

This chili is fantastic either way! I sometimes skip beans when I’m craving that classic Texas Roadhouse feel, but the beans add a lovely texture and make the recipe stretch further for a crowd.

Adjusting the heat

That cayenne pepper is a tiny spark of heat—feel free to leave it out or add extra chili powder if you like it hotter. Kids around? Just skip the cayenne, they won’t miss it.

Leftovers magic

The next day, this chili tastes even better. Just reheat gently on the stove; if it’s thickened too much, splash in a bit more broth or water. I once reheated mine in a tiny pan because I forgot to bring a big pot to work—still got rave reviews!

Messy kitchen tip

Don’t stress about bits sticking to the bottom; frequently stirring and scraping is all it takes. Plus, those brown bits are flavor gold. Trust me—you’re gonna want to lick the spoon.

Cooking tips :

Sautéing the onions and garlic

Take your time here — cooking the onions until they’re translucent gives the chili a sweet, mellow base. Rushing this part can leave you with sharp, raw onion bites that clash with the rest of the flavors.

Breaking up the ground beef

Use a wooden spoon to really break the beef apart while browning. It’s tempting to just dump and stir but getting those little crumbles nice and even helps the chili cook uniformly and improves texture.

Layering spices

Add all your spices right after the beef browns and stir for about 30 seconds. This “blooming” of spices in the fat wakes up those deep flavors and turns the whole pot aromatic—it’s a little magic moment you don’t want to skip.

Simmering uncovered

Letting the chili simmer without a lid thickens it up and concentrates the flavors better. Just keep an eye and stir occasionally so nothing sticks to the bottom, especially toward the end.

Beans: to add or not to add?

This recipe works great both ways. If you’re team no-bean, just skip them, but if you want them in, rinsing canned beans well cuts down on the sodium and keeps the chili clean-tasting.

Cooking tips :

Adjusting heat levels

That cayenne pepper is optional for a reason—start small if you’re unsure, you can always add more! Chili is forgiving and can be turned up as you go, but too much too fast means scrambling for sour cream rescue.

Using beef broth

Don’t swap this for water! Beef broth adds a subtle richness and depth that water just can’t match. Trust me, this little trick makes the chili feel much more hearty and comforting.

FAQ :

Can I make this chili in advance?

Absolutely! Like most chili, it actually tastes better the next day after the flavors have melded. Just store it in an airtight container in the fridge for up to 3 days or freeze portions for later.

What if I’m out of tomato paste?

No worries—just use a little extra tomato sauce or crushed tomatoes. The paste thickens and intensifies flavor but the chili won’t fall apart without it.

Can I use ground turkey or chicken instead?

Yes, but keep in mind turkey and chicken are leaner, so the chili might be less rich. Adding a splash of extra olive oil or a touch more seasoning can help balance that out.

Do I have to add the sugar?

It’s there to cut acidity and round out flavors. If you’re watching sugar, a tiny pinch is enough—sometimes I even skip it if the tomatoes taste naturally sweet.

How spicy is this chili?

Mild to medium by default, but you can bump up the heat with cayenne or extra chili powder. If you’re feeding kids or spice-averse guests, just leave the cayenne out and rely on the warming spices. Print

Conclusion

This chili recipe really hits the spot when you want something cozy and filling without fussing too much in the kitchen. The blend of spices with the beef, beans, and tomatoes creates this rich, comforting dish that feels like a warm hug on a chilly evening. I’ve had nights where I accidentally forgot to drain the beans properly or spilled a bit of chili while stirring—definitely part of the process and part of the fun. It’s the kind of meal that keeps well for leftovers, getting even better the next day when the flavors have fully melded. Topping it with shredded cheddar or a dollop of sour cream adds that perfect touch to balance the savory and spicy. Honestly, it’s the sort of recipe I turn to when I want something simple, satisfying, and crowd-pleasing all at once.

Suggestions of another similar recipes

Hearty Lentil and Vegetable Stew

Try swapping the ground beef for lentils and adding diced carrots and celery for a robust vegetarian twist. The onion and garlic base stays, but add smoked paprika and fresh thyme for earthy warmth that’s just as satisfying on cooler days.

Spiced Turkey and Bean Skillet

Lean ground turkey replaces beef here, teamed up with black beans, kidney beans, and a touch of smoked chili powder. It cooks faster and keeps the bold flavors, perfect for a quick weeknight meal that doesn’t skimp on comfort.

Chili with Sweet Potato and Black Beans

Cube sweet potatoes and simmer them with the usual spices, beans, and tomato elements. The natural sweetness of the potatoes balances the heat beautifully and adds a nice hearty texture without needing meat.

Vegetarian Three-Bean Chili

Use a mix of black, kidney, and pinto beans, forgoing meat altogether but keeping all the chili powder, cumin, and garlic for deep flavor. Add extra veggies like bell peppers or corn to make it colorful and filling. Each of these combinations keeps the warm, homey feel of the original but offers a little twist for variety – perfect for mixing up your meal routine without losing that familiar comfort.