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My Own Texas Roadhouse Chili Recipe

Course Main Course
Prep Time 20 minutes
Cook Time 3 hours
Servings 8


  • Large flameproof cooking pot with lid
  • Large skillet or frying pan


  • 1 Kg braising or chuck steak trimmed of fat and cut into 1inch cubes
  • 1 medium onion peeled and finely chopped
  • 2 celery stalks trimmed and thinly sliced
  • 3 cloves garlic finely chopped
  • 2 medium carrots peeled and thinly sliced
  • 1 Red and 1 green pepper seeds removed and finely diced
  • 1 tbsp hot chilli powder
  • 2 tsp ground cumin
  • 1 tbsp smoked paprika
  • 2 tsp dried herbs marjoram is good
  • 1 bay leaf
  • 2 x 400g tin chopped tomatoes
  • 1 x 400g tin kidney beans drained and rinsed
  • 2 tbsp tomato puree
  • 1 beef stock cube check labels if your preference is gluten-free
  • 750 millilitres water from a boiled kettle


  • In a large frying pan cook the cubed beef over a medium heat until lightly browned. You may need to do this in batches so as not to overcrowd the pan. Transfer the beef to a large flameproof cooking pot. Make sure the pot has a well-fitting lid as you’ll need it later.
  • In the same frying pan add 1tbsp olive oil and then add the onion, celery and carrot. Fry on a low heat for 10 minutes until slightly translucent and very soft. A gentle cook like this will ensure the veg is super sweet and adds a further layer of flavour to the finished chilli.
  • Add the garlic, peppers, dried herbs, chilli powder, cumin and paprika to the frying pan. Give everything a good stir to combine all the ingredients together. Cook over a low heat for a further 2 minutes stirring often.
  • Add the vegetable and herb mixture to the large flameproof cooking pot containing the cooked beef.
  • Place the cooking pot over a medium heat. Add the stock cube, tomatoes, kidney beans and tomato puree. Give everything a stir and let it bubble away for a minute or 2 before adding the boiling water.
  • Allow the mixture to come up to the boil and then let it simmer for 10 minutes to make sure that everything is combined.
  • Pop on the lid and then transfer the cooking pot to an oven that’s been pre-heated to 160 degrees centigrade.
  • Cook for 2-2.5 hours until the beef is meltingly tender. Give the chili a stir after each hour of cooking. If the sauce looks too thick add a little boiled water to loosen it up.
  • Serve with a side of rice or salad.