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Texas roadhouse chili soup

Texas Roadhouse Chili Copycat Soup Recipe

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Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 pounds ground beef 80/20 blend
  • 1 large onion diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 2 cans 15 oz each kidney beans, drained and rinsed
  • 1 can 15 oz pinto beans, drained and rinsed
  • 1 can 28 oz crushed tomatoes
  • 1 can 6 oz tomato paste
  • 2 cups beef broth
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 2 tablespoons brown sugar
  • Salt and black pepper to taste
  • Shredded cheddar cheese sour cream, and green onions for serving

Method
 

  1. Brown beef in a large pot or Dutch oven over medium-high 8-10 minutes, breaking up with a wooden spoon, until no pink remains; drain excess fat.
  2. Cook onion and pepper 5-6 minutes until softened.
  3. Add garlic; cook 1 minute until fragrant.
  4. Add chili powder, cumin, paprika, oregano, and cayenne; stir to coat meat and vegetables and toast 1-2 minutes.
  5. Stir in tomatoes, tomato paste, broth, kidney beans, and pinto beans.
  6. Add sugar, salt, and black pepper; bring to a boil.
  7. Reduce heat to low; simmer uncovered 1 hour, stirring occasionally, until thickened.
  8. Adjust seasoning to taste; simmer another 15-30 minutes for thicker chili.
  9. Serve hot topped with cheddar, sour cream, and green onions, with cornbread.