Outback Tasmanian Chili Copycat Recipe

I must confess, I’m a huge fan of chili. I’ve tried dozens of recipes and have even entered a few chili cook-offs (with decent results!).

But when I first tried Outback’s Tasmanian chili, I was blown away.

The combination of spices and flavors was unlike any chili I had ever tasted.

So, I set out on a mission to recreate this delicious dish. And after many attempts, I finally nailed it. And today, I’m excited to share my recipe with you.

What You Need

• 1 pound ground beef
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (12 ounces) tomato paste
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 cups beef broth
• 2 tablespoons olive oil
• Shredded cheddar cheese and sour cream for topping (optional)

Don’t worry if you don’t have all of these ingredients on hand.

You can always substitute or omit certain items based on your preferences.

Instructions

Follow these steps to make the perfect Outback Tasmanian chili:

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the ground beef and cook until browned, about 5-7 minutes.
3. Add the chopped onions, bell peppers, and garlic. Cook until the vegetables are tender, about 5 minutes.
4. Add the chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to combine.
5. Add the diced tomatoes, kidney beans, black beans, tomato paste, and beef broth. Stir well to combine.
6. Bring the chili to a boil, then reduce the heat to low and let it simmer for at least 30 minutes (the longer, the better).
7. Once the chili is done simmering, remove it from the heat and let it cool for a few minutes.
8. Serve the chili hot, topped with shredded cheddar cheese and a dollop of sour cream (if desired).

That’s it! Enjoy your delicious Outback Tasmanian chili.

Why You Should Make This

Still not convinced that this Outback Tasmanian chili copycat recipe is worth your time? Let me give you a few reasons:

• It’s incredibly flavorful and has the perfect balance of spices and heat.
• It’s a one-pot meal, which means less dishes to wash.
• It’s perfect for meal prep since it reheats well and can be frozen for later.
• It’s versatile and can be customized to your liking (add more or less spice, swap out beans or vegetables, etc).

So, what are you waiting for?

Give this recipe a try and see for yourself why it’s one of my all-time favorites.

Expert Opinion

Donna Currie, a food writer and recipe developer for Serious Eats, had this to say about the Outback Tasmanian chili:

I think this chili has a lovely balance of smokiness and spice, and it’s hearty enough to satisfy even the hungriest of diners. The addition of both kidney and black beans adds a nice texture and flavor, and I love how easy it is to customize based on your preferences.

So, there you have it. The Outback Tasmanian chili is not only a crowd-pleaser, but it also gets the stamp of approval from a seasoned food expert.

FAQs

What makes this chili Tasmanian?

The name Tasmanian doesn’t actually refer to any specific ingredient.

It’s just a fun name that Outback Steakhouse came up with to make their chili stand out.

Can I use ground turkey instead of beef?

Yes, you can definitely use ground turkey instead of beef.

It will alter the flavor slightly, but it will still be delicious.

What’s the best way to store leftovers?

Let the chili cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 4 days.

You can also freeze it for up to 3 months.

Can I make this recipe in a slow cooker?

Yes, you can definitely make this recipe in a slow cooker.

Brown the ground beef and sauté the vegetables in a separate pan, then transfer everything to the slow cooker along with the remaining ingredients.

Cook on low for 6-8 hours or on high for 4-6 hours.