Texas Roadhouse Chili Recipes

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EASY TEXAS ROADHOUSE CHILI RECIPE



Easy Texas Roadhouse Chili Recipe image

Provided by Katie Clark

Categories     Slow Cooker

Time 3h10m

Number Of Ingredients 14

1 pound steak
1/2 white onion
1 tbsp minced garlic
1 can rotel
2 cans chili beans
2 cups beef broth
1/2 cup masa harina
1 teaspoon Salt
1 teaspoon Black Pepper
1 tsp paprika
1 tsp salt
1 tbsp italian seasoning
1/2 teaspoon onion powder
1 teaspoon chili powder

Steps:

  • Diced the steak into tiny, bite-sized pieces.
  • Heat a skillet with some oil over medium heat and brown the steak
  • Place all the ingredients in a slow cooker and stir until combined
  • Cook on low for six hours or high for three.
  • Alternatively, if you want to cook it on the stove top, you can put all the ingredients in the pot, cover it, and let it simmer for several hours, or until it is heated all the way through.

Nutrition Facts : Calories 188 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 15 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1003 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

REAL TEXAS CHILI



Real Texas Chili image

This chili contains no onions, beans or tomatoes. It is even better the next day. Season to your tastes as it may be too spicy for you. You can also add pinto beans, sour cream and lime juice, if desired.

Provided by AICIRTAP

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 2h20m

Yield 8

Number Of Ingredients 10

3 pounds boneless beef chuck roast - cut into 1 inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth, divided
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
  • In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
  • Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.

Nutrition Facts : Calories 489.3 calories, Carbohydrate 4.9 g, Cholesterol 114 mg, Fat 37 g, Fiber 1.4 g, Protein 33.1 g, SaturatedFat 14 g, Sodium 740.9 mg, Sugar 0.3 g

ARIZONA ROADHOUSE CHILI



Arizona Roadhouse Chili image

The best thick hearty chili recipe you'll ever need. In 25 years of restaurant cooking, this is my classic chili recipe; loved by thousands. Vary the amount of green chilies and hot sauce if you're an Easterner unused to fiery Western foods, but don't change anything else.

Provided by Karen Barris Calabro

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 12h30m

Yield 8

Number Of Ingredients 21

1 pound dried pinto beans
1 pound 90%-lean ground beef
2 large sweet onions, diced
3 cups diced celery
3 carrots, peeled and diced
6 cloves garlic, minced
2 red bell peppers, diced
4 jalapeno peppers, seeded and minced
2 Anaheim peppers, seeded and diced
2 poblano peppers, seeded and diced
1 quart diced tomatoes
2 tablespoons guajillo chile powder
1 ½ tablespoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
¼ teaspoon ground cinnamon
2 tablespoons hot pepper sauce
1 tablespoon beef bouillon granules
water, as needed
2 teaspoons masa harina flour (Mexican corn masa mix)
2 teaspoons salt

Steps:

  • Place pinto beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  • Cook and stir beef in a large stockpot over medium-high heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard grease from pot.
  • Drain pinto beans and add to stockpot; add onions, celery, carrots, garlic, red bell peppers, jalapeno peppers, Anaheim peppers, poblano peppers, diced tomatoes, guajillo chile powder, cumin, oregano, coriander, cinnamon, and hot pepper sauce. Reduce heat to medium-low and cook mixture at a simmer for about 3 hours.
  • Stir beef granules into the chili and continue simmering until beans are very tender and disintegrate easily, 1 to 3 hours more, adding water as needed to keep beans and vegetables immersed in liquid. Thicken the chili with masa harina if you prefer a thicker texture. Season with salt just before serving.

Nutrition Facts : Calories 392.5 calories, Carbohydrate 53 g, Cholesterol 42 mg, Fat 8.3 g, Fiber 17.5 g, Protein 27.4 g, SaturatedFat 2.8 g, Sodium 1138.8 mg, Sugar 9.7 g

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