Outback Steakhouse Tasmanian Chili Recipe

#outbacksteakhousechili #tasmanianchili #chilicopycat

Full Recipe Here: https://rosekitchenrecipes.com/outback-steakhouse-tasmanian-chili-recipe/

If you’ve ever sat down at Outback Steakhouse and ordered a bowl of their legendary Tasmanian chili, you already know it’s unlike anything else on the menu. Rich, hearty, and deeply satisfying, the outback steakhouse tasmanian chili recipe has earned a devoted following for one simple reason – it’s built on real, slow-simmered beef, bold spices, and a depth of flavor that store-bought chili can never replicate.

Now you can make this iconic dish from scratch, right in your own kitchen. This copycat recipe captures everything that makes the original so irresistible: tender chunks of chuck roast, fire-roasted tomatoes, aromatic vegetables, and a perfectly balanced spice blend that warms you from the inside out. Whether it’s a cold weeknight dinner or a weekend gathering, this recipe delivers.

Ingredients
2½ pounds chuck roast, trimmed and cut into bite-sized cubes
2 tablespoons neutral cooking oil (vegetable, canola, or avocado oil)
3 cloves garlic, minced (about 1 tablespoon)
1 medium red bell pepper, diced
1 medium yellow or white onion, diced
1 jalapeño pepper, seeded and diced
2 tablespoons tomato paste
1 (28-ounce) can fire-roasted diced tomatoes, undrained
2 cups beef stock
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon paprika
½ teaspoon cayenne pepper
1 teaspoon kosher salt, or to taste
½ teaspoon black pepper, or to taste
1 cup shredded Colby Jack cheese
2 green onions, thinly sliced

Kitchen Tools & Utensils List
Large enameled Dutch oven or heavy-bottomed pot with a lid
Sharp chef’s knife and cutting board
Wooden spoon or heat-resistant silicone spatula
Measuring spoons and cups
Ladle for serving
Small prep bowls for organized mise en place

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