How to Make Outback Steakhouse Tasmanian Chili at Home
Discover the secrets behind Outback’s signature Tasmanian Chili—a spicy, beanless, steak-packed comfort dish for true chili lovers.
Outback Steakhouse Tasmanian Chili Recipe
If you’ve dined at Outback Steakhouse, you may have encountered one of the restaurant’s most celebrated comfort food dishes—the Tasmanian Chili. Famous for its hearty, beef-forward profile, absence of beans, and robust, spicy kick, this chili stands out from traditional American chilis. Whether you want to relive your dining experience or try something new, here’s how you can make Outback’s Tasmanian Chili at home.
Why Tasmanian Chili Is Unique
This chili is inspired by classic Texas-style chili but features:
- No beans—the focus is all on the meat and spices.
- Tender steak chunks instead of ground beef—typically chuck roast but sometimes beef tenderloin for extra luxury.
- Fire-roasted and chipotle flavors providing a deep, smoky base.
- Layered heat from chili powder, chipotle, jalapeño, and smoked paprika.
- Masa harina or cornmeal used as a thickener, giving it body and subtle earthiness.
Ingredients
- 2 1/2 lb. beef chuck, excess fat trimmed, cut into 1″ cubes
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. (or more) neutral oil (such as canola or vegetable oil)
- 1 large yellow onion, chopped
- 1 red bell pepper, seeds and ribs removed, chopped
- 1 jalapeño, seeds removed, chopped
- 3 cloves garlic, thinly sliced
- 1 tbsp. chili powder
- 1 tbsp. ground cumin
- 2 tsp. smoked paprika
- 1 (28-oz) can crushed fire-roasted tomatoes
- 2 (or more) chipotle chiles in adobo, chopped
- 1 tbsp. brown sugar
- 2 cups low-sodium beef broth or stock
- 1/4 cup masa harina or cornmeal (for thickening)
- Shredded cheddar and sliced scallions, for serving
Instructions
- Season and brown the steak:
- Pat beef chuck dry. Season with kosher salt and pepper.
- In a heavy pot or Dutch oven, heat 2 tbsp. oil over medium-high heat. Brown beef in batches until caramelized on all sides (don’t overcrowd the pot).
- Transfer seared chunks to a plate—this step builds deep flavor.
- Sauté the vegetables:
- In the same pot, add a splash more oil if needed.
- Add onion, bell pepper, and jalapeño with a pinch of salt. Sauté until softened, about 5 minutes.
- Add sliced garlic and cook until fragrant (about 1 minute).
- Build the chili base:
- Return beef to the pot with vegetables.
- Stir in chili powder, cumin, and smoked paprika; cook 1 minute until aromatic.
- Add fire-roasted tomatoes, chipotle chiles, and brown sugar. Stir well, scraping up browned bits from the bottom.
- Add liquid and simmer:
- Pour in beef broth. Mix thoroughly.
- Bring to a light boil, reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is meltingly tender.
- Thicken the chili:
- Stir in masa harina or cornmeal 15 minutes before serving. Cook uncovered, stirring, until the chili thickens and flavors concentrate.
- Taste and adjust salt, pepper, or extra spices to your liking.
- Serve:
- Ladle chili into bowls. Top generously with shredded cheddar and sliced scallions. Enjoy while steaming hot!
Suggested Toppings
- Shredded Colby Jack or cheddar cheese
- Chopped green onions (scallions)
- Sour cream or Greek yogurt
- Fresh sliced jalapeños
- Chopped cilantro
Tips for the Best Copycat Tasmanian Chili
- Brown meat in small batches so it sears, not steams, providing more flavor.
- Simmer slowly for at least 1.5 hours; low and slow yields tender steak.
- Spice to your liking—add extra chipotle, jalapeños, or a pinch of cayenne for more heat, or omit jalapeños for a milder batch.
- Don’t skip thickening with masa harina (“chili’s secret”); it creates that signature Outback texture and subtle corn flavor.
- For an authentic Outback touch, use fire-roasted tomatoes and smoked paprika.
- If you like, substitute beef tenderloin for a luxurious version.
- Leftovers will taste even better after a day’s rest in the refrigerator.
Nutrition Facts (Per Serving, estimate)
| Component | Amount (approx.) |
|---|---|
| Calories | 480 kcal |
| Protein | 38 g |
| Fat | 29 g |
| Saturated Fat | 12 g |
| Carbohydrates | 17 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 1120 mg |
Note: Nutritional values are only estimates and may vary based on ingredients used and serving size.
Frequently Asked Questions (FAQs)
Q: What cut of beef is best for Tasmanian Chili?
A: Chuck roast is ideal thanks to its marbling and ability to become fork-tender during a long simmer. For an even more luxurious touch, use beef tenderloin as some Outback versions do.
Q: Why doesn’t this chili have beans?
A: Tasmanian Chili is based on Texas-style chili, which is traditionally beanless. In this style, the meat and spice blend are the main focus. Beans are optional and not used in the Outback version.
Q: Can I make this chili in a slow cooker?
A: Yes! Brown the meat and sauté the vegetables first, then combine everything except masa harina in your slow cooker and cook on low for 6–8 hours. Stir in the thickener for the final 20 minutes, then serve.
Q: How spicy is Tasmanian Chili?
A: It packs some heat from chipotle, jalapeño, and chili powder but the recipe is very adjustable. You can reduce or omit the hot peppers to dial down the heat—or add extra for fire-eaters.
Q: What sides go best with this chili?
A: Cornbread, tortilla chips, or crusty bread pair perfectly. A fresh, crisp salad also balances the spice and richness nicely.
Q: Can I freeze Tasmanian Chili?
A: Absolutely. Allow the chili to cool completely, transfer to airtight containers, and freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Expert Tips for Customizing Your Chili
- For extra smoke, double up on the smoked paprika or add a little liquid smoke.
- For a richer broth, try mixing some strong brewed coffee or a splash of dark beer with the beef broth.
- Vegetable substitutions: Add poblano peppers or Anaheim chilis for extra complexity.
- For gluten-free: Ensure your masa harina or cornmeal is certified gluten-free, and substitute cornstarch in a pinch to thicken.
- To make it dairy-free: Skip the cheese garnish or use plant-based cheese alternatives.
Troubleshooting & Top Questions
- Chili too thin? Simmer uncovered to reduce further or add a bit more masa harina.
- Chili too thick? Stir in extra beef broth a little at a time to achieve the desired consistency.
- Too spicy? Add a spoonful of sour cream or extra cheese to mellow the heat, or mix in a bit of brown sugar.
Serving Suggestions
- Top with fresh avocado and lime for a Southwestern twist.
- Add a dollop of sour cream or plain yogurt for creaminess.
- Serve with tortilla chips, warm tortillas, or bread for dipping.
- Makes a hearty loaded potato topper or a great companion to a big salad.
Chili Variations
- Game Day Chili: Serve in small bowls or cups with a chili bar of toppings for parties.
- Vegetarian Option: Substitute equal parts mushrooms/crumbled tofu for beef, boost spices, and use vegetable broth.
- Extra protein: Stir in chopped smoked sausage or bacon for a Southern spin.
Key Takeaways
- Outback’s Tasmanian Chili is beanless, hearty, spicy, and steak-laden—hugely satisfying.
- Build rich flavor by browning the meat, slowly simmering, and not skimping on signature spices like chipotle, smoked paprika, and cumin.
- Masa harina is the secret to that thick, signature Outback texture.
The next time you crave something spicy and deeply comforting, channel your inner Outback chef and make this legendary Tasmanian Chili at home. It’s sure to tantalize any chili lover—and might just become a new staple for your dinner table or game day crowd.
