Gluten-Free Texas Roadhouse Style Chili

Savor the bold, smoky flavors of the Southwest with this Gluten-Free Texas Roadhouse Style Chili! Perfectly seasoned ground beef, hearty beans, and a medley of gluten-free spices come together in a rich, tomato-based broth for a comforting bowl that’s bursting with flavor. Enhanced with paprika, cumin, and a hint of optional jalapeño heat, this chili is designed for both family dinners and game-day gatherings. Easy to make in just about an hour, it’s the ultimate crowd-pleaser alongside gluten-free cornbread or crunchy tortilla chips. Whether you’re following a gluten-free diet or just craving a classic, this chili offers all the tastes and textures of the Texas roadhouse experience—no gluten necessary!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 pounds Ground beef (80% lean)
• 1 large Yellow onion, diced
• 4 cloves Garlic, minced
• 2 14.5-ounce cans Diced tomatoes (canned, no salt added)
• 1 8-ounce can Tomato sauce (gluten-free)
• 1.5 cups Beef broth (gluten-free)
• 3 tablespoons Chili powder
• 1 tablespoon Ground cumin
• 2 teaspoons Paprika
• 1 teaspoon Smoked paprika
• 1 teaspoon Oregano, dried
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 15-ounce can Kidney beans (canned, rinsed and drained)
• 1 15-ounce can Pinto beans (canned, rinsed and drained)
• 1 medium Jalapeño, seeded and diced (optional)
• 2 tablespoons Olive oil
• 1 side Gluten-free cornbread or tortilla chips (optional for serving)

Directions

Step 1

Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and allow it to warm up for about 1 minute.

Step 2

Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until fully browned and no pink remains, about 8-10 minutes. Remove the beef with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 3

In the same pot, add the diced onion and cook until translucent, about 5 minutes. Stir frequently to ensure even cooking.

Step 4

Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.

Step 5

Return the cooked ground beef to the pot and stir to combine with the onion and garlic.

Step 6

Stir in the chili powder, ground cumin, paprika, smoked paprika, oregano, salt, and black pepper. Cook the spices for 1-2 minutes to release their aromas.

Step 7

Add the diced tomatoes, tomato sauce, and beef broth to the pot. Stir well to combine.

Step 8

Bring the mixture to a gentle simmer, then lower the heat to medium-low. Cover the pot and let the chili simmer for 30 minutes, stirring occasionally.

Step 9

After 30 minutes, add the kidney beans, pinto beans, and optional jalapeño to the pot. Stir well and let it simmer, uncovered, for another 20 minutes to thicken the chili.

Step 10

Taste and adjust the seasoning with additional salt and pepper, if needed.

Step 11

Serve the chili hot, optionally garnished with toppings such as shredded cheese, sour cream, or green onions. Pair with gluten-free cornbread or tortilla chips for a complete meal.

Nutrition Facts

Serving size	(3319.9g)

Amount per serving	% Daily Value*
Calories	3866.0

Total Fat 229.9g	0%
Saturated Fat 79.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 646.2mg	0%
Sodium 6201.9mg	0%
Total Carbohydrate 242.0g	0%
Dietary Fiber 67.2g	0%
Total Sugars 46.0g
Protein 214.2g	0%

Vitamin D 56.2IU	0%
Calcium 785.4mg	0%
Iron 45.4mg	0%
Potassium 7064.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 22.0%

Carbs: 24.9%