Copycat Texas Roadhouse Chili
A hearty, smoky copycat of the Texas Roadhouse favorite, made with ground beef and chorizo simmered with peppers, chili powder and cumin in a thick tomato broth.
10 minutes, 6 Servings
Ingredients
| 2 tsp | Extra virgin olive oil |
| 1 medium | Yellow onion, diced |
| 1 | Green bell pepper, diced |
| 1 pound | Ground beef chuck |
| 8 oz | Fresh Mexican chorizo, casings removed |
| 1 Tbsp | Garlic powder |
| 2 Tbsp | Chili powder |
| 2 Tbsp | Ground cumin |
| 1 Tbsp | Dried oregano |
| 1 1/2 tsp | Salt |
| 1/2 tsp | Black pepper |
| 1/4 tsp | Cayenne pepper |
| 2 Tbsp | Tomato paste |
| 1 Tbsp | Brown sugar |
| 2 cups | Beef broth |
| 1 tsp | Hot sauce, optional |
| 1/2 cup | Shredded cheddar cheese, for serving |
| 1/4 cup | Diced red onion, for serving |
Preparation
| 1. Heat 1 tsp of the olive oil in a large soup pot over medium-high heat. |
| 2. Add the onion and cook for 3 minutes, stirring occasionally. |
| 3. Add the ground beef and chorizo and cook for 6 to 7 minutes, breaking the meat into small pieces, until browned. |
| 4. Drain off the excess fat. |
| 5. Push the meat to one side of the pot and add the remaining 1 tsp olive oil and the bell pepper. |
| 6. Cook the bell pepper for 2 to 3 minutes, until it begins to soften. |
| 7. Stir in the garlic powder, chili powder, cumin, oregano, salt, black pepper, cayenne, tomato paste and brown sugar. |
| 8. Add the beef broth and bring to a low boil. |
| 9. Reduce the heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally. |
| 10. Taste and add the hot sauce, if using, and more salt if needed. |
| 11. Let the chili rest off the heat for 5 minutes. |
| 12. Ladle into bowls and top with the cheddar and red onion. |
| 13. Refrigerate leftovers within 2 hours in a covered container and eat within 4 days; reheat to 165°F before serving. |
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