Texas Roadhouse Chili
Dive into a bowl of pure warmth and flavor! Texas Roadhouse Chili is not just a soup; it's a comfort-filled experience for your taste buds.
Servings: 6
Ingredients
- 1 crushed garlic clove
- 1 teaspoon of oil
- ¼ cup finely sliced sweet onion
- 1 tablespoon cumin
- 2 pounds stewed beef
- ½ tablespoon paprika
- 1 tablespoon chili powder
- 1 cup tomatoes, smashed
- 2 sliced and seeded jalapenos
- ½ teaspoon brown sugar
- A sprinkle of black pepper and salt
- 1 can of red kidney beans
- ½ teaspoon white vinegar
- 1 tbsp. multi-purpose flour
- 1 red onion, chopped, for garnish
- 1 cup shredded cheddar cheese
Instructions
- Melt the oil in a stockpot over moderate heat.
- Add the stewed beef and cook until thoroughly browned.
- Add the crushed garlic and sliced sweet onion. Allow the onion to soften.
- Stir in tomato paste, salt, pepper, chili powder, cumin powder, brown sugar, and smoked paprika. Ensure all ingredients are well combined.
- Add vinegar, tomatoes, beans, and jalapenos. Stir and simmer covered for 23-26 minutes, stirring occasionally.
- Let the chili cook for an additional 10 minutes.
- Add flour and stir for 3 minutes to thicken the chili.
- Turn off the heat and allow the chili to cool before serving. Top with shredded cheese and chopped red onion. Optionally, serve with sour cream, avocado slices, and tortilla chips.
Notes
- Refrigerate leftover chili in an airtight container for up to four days or freeze for up to six months.
- Ensure the chili is refrigerated or frozen within a few hours of cooking to prevent foodborne illness.
- To reheat frozen chili, defrost in the microwave for three minutes, then heat in a saucepan on low until thickened.
- Enhance flavor and thickness by adding cornstarch and additional seasoning if needed.