How To Make A Texas Roadhouse Chili Recipe The Easy Way
Are you looking for a new chili recipe that will delight your family anew? Then you need to check this Texas Roadhouse Chili recipe which is to die for if you like to get cozy at home with a piece of cornbread to eat it with. I discovered this recipe when my friend served it in one of her dinner parties.
Actually, I’m a sucker of chili; a good pot of chili during the rainy days and I’m in heaven. This past week, I’ve been trying different chili recipes and after all the taste testings’ I’ve done, the recipe that I’m going to share is what satisfies my preference the most. To learn more about this wonderful chili recipe, keep reading.
What You’ll Need
Beef Chuck Roast
One of the basic ingredients of Texas Roadhouse Chili is meat. For this recipe, you’ll need three pounds of beef chuck roast. When braised, this piece of meat becomes moist and tender. It also gives a full rich, beef flavor into your chili.
When buying chuck roast in supermarkets, look for a fatty chuck for that succulent taste that melts in your mouth after braising. If you’re feeling fancy, you can substitute chuck roast with a combination of beef stew meat, pork stew meat, and lean ground beef.
This meat combination will bring different flavors and texture to your Texas Roadhouse Chili recipe.
To bring a feisty kick on your chili, you need to prepare three cloves of garlic. With gentle braising, the taste of garlic becomes mellow and sweet. Aside from making your meal aromatic and bold, it also gives a boost of nutrients like manganese, vitamin B6, and vitamin C. For the best flavor, always use fresh garlic that’s plump and has undamaged skin.
Sweet onion lacks the sharp, astringent flavor of other types of onions. True to its name, this type of onions does taste sweet. The color can vary from white to yellow and often have squashed appearance. In this recipe, you’ll need 1/4 cup of chopped sweet onion.
Vidalia and Walla Walla are two of the basic types of sweet onions. If you can’t find any sweet onions anywhere, you can use a regular yellow onion, but you might need to cook it slightly longer.
Seasonings And Spices
To bring a good taste on your chili, you need a pinch of salt and black pepper. You can use any salt you have at home, but if you want something that’s free from any additives, use kosher salt. For the best flavor, you can grind whole peppercorns in a mill before you add it to the chili.
For more flavor, add spices, like dried oregano, chili powder, and cumin. One tablespoon of dried oregano can add flavor without overwhelming other ingredients. To bring a complex heat and deep flavor to the recipe, you’ll need three tablespoons of chili powder. The earthy flavor of two teaspoons of ground cumin can bring depth to your chili recipe.
To thicken the consistency of your chili, you’ll need to add three tablespoons of all-purpose flour. If you have no flour available, you can use cornstarch. Last time, I used crushed tortilla chips and it thickens the soup well plus it brought a tasty flavor on my chili.
Many people also use Xanthan Gum thicken the chili because it doesn’t mute its beefy flavor. For every quart of chili, you can use one teaspoon of Xanthan gum.
To serve as the liquid base of your chili recipe, you’ll need two 14-ounce cans of beef broth. Alternatively, you can create your own beef broth by boiling some roasted beef bones with some aromatic herbs and vegetables. Although this gives the best flavor, this may take several hours and a bunch of additional ingredients.
To sauté your beef, you need two tablespoons of olive oil. Sautéing needs high heat so it’s highly advisable to use an oil with a high smoke point. If you have no olive oil at home, you can use any vegetable oil, like canola or corn oil.
If you like to serve your Texas Roadhouse Chili in an attractive way, you can garnish it with some chopped green onions. Chopped red onions also work fine as a substitute for green onions.
Shredded Cheddar Cheese
To bring that cheesy goodness into your chili, you can top it with some shredded cheddar cheese. You can use any type of grater to shred the cheese properly. Before you grate the cheese, make sure that it’s cold so you can grate it easily.
Equipment And Utensils
To serve as a container where you cook your chili, you need a large stockpot. Since you’ll be simmering the chili for over an hour, make sure that your stockpot has a cover. Alternatively, you can use a large Dutch oven to cook your chili.
For stirring, you need a good slotted spoon. If you’re using a plastic slotted spoon, make sure that it’s heat resistant and BPA-free because you don’t want to impart any chemicals on your food. If you have no slotted spoon, you can use any long-handled mixing spoon.
You need a bowl to serve your finished chili. Since you’ll be serving the chili hot, it might be best to use glass or porcelain bowls because plastic might melt. If you have serving bowls, the better. You may also need to prepare another small bowl to combine your spices and flour.
A good knife will be needed to prepare your ingredients. You need to cut the beef into cubes, mince the garlic, and chopped the onions. You can use any knife at home, but if you want something versatile, you can try an 8- to 10- inch Chef’s knife.
Since you’ll be handling meat and vegetables, you need to use two separate cutting boards. This is to prevent cross-contamination. For ease of cleaning, you can use plastic cutting boards, however, if you want something that has natural antibacterial properties, you can try a bamboo cutting board.
To open your cans of beef broth, you need a good can opener. Although you can open the can using the knife, this might be a little risky. For a safer option, use a manual or electric can opener.
1. Prepare The Ingredients
Get your three pounds of beef chuck roast and cut all connective tissues because they’re difficult to chew and digest even when cooked. Leave the fat because they make your beef succulent. Using your knife and cutting board, cut your beef chuck roast into 1-inch cubes.
Next, mince the three cloves of garlic. To mince the cloves, first, peel then crush the garlic with the flat side of your knife. Give the garlic a rough chop and chop the garlic finely using a rocking motion.
Finally, chop the onion by slicing it in half then chopping it vertically and horizontally. You’ll need to prepare 1/4 cup or four tablespoons of chopped onions. You may also start chopping some green onions for your garnish later and open the cans of your beef broth with a can opener.
2. Sauté The Meat
In a large stockpot, add two tablespoons of olive oil over medium-high heat. Add the meat and sauté for about two minutes. Stir the meat occasionally with your slotted spoon.
Once the beef cubes are fully browned, reduce the heat to medium and stir in the minced garlic and chopped onions. Allow it to simmer for a couple of minutes until the onion is soft.
3. Add The Spices, Flour, And Beef Broth
Mix the cumin, chili powder, and flour in a small bowl. Sprinkle the spices-flour mixture over the meat and stir until they are evenly coated. Break up the dried oregano over the beef and add 1-1/2 cans of beef broth.
4. Season And Simmer
Season with a pinch of salt and black pepper and stir in the chili powder. Bring the soup to a boil and reduce the heat to low. Partially cover the stockpot and simmer the chili for 90 minutes. Next, add the last half of the beef broth and simmer for another half hour.
5. Garnish And Serve
Remove from heat when the meat is tender, and pour over your serving bowl. Garnish with the chopped green onions and shredded cheddar cheese. Serve with your favorite cornbread or rice pilaf.
Tips From The Experts
- Wash Kitchen After Each Use
To avoid cross contamination, you don’t need to use separate knives, but you need to wash the knife thoroughly after each use. Safe Food suggests scrubbing your kitchen utensil with a hot soapy water. This is specifically needed when you’re preparing raw meat prior to cutting your fresh vegetables.
- Preheat The Pot
To sauté your beef nicely, Recipe Tips suggests preheating the pot before adding any oil. Medium-high heat is enough to heat the pan to the right temperature. You shouldn’t add the meat to a cold pan and oil because it tends to stick to the pot and worse, absorb the oil.
Did you enjoy following the Texas Roadhouse Chili recipe? Thanks for this recipe, I have expanded my culinary knowledge about chili. You can do this recipe during cold days because the thick soup can warm your body.
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