Outback Steakhouse Tasmanian Chili — copycat recipe you can make at home 🍲🔥This thick, beefy chili has that rich, slow-simmered flavor that makes Outback’s chili so good. If you love restaurant copycat recipes, comfort food dinners, and easy one-pot meals, this one belongs in your rotation.
Perfect for cold nights, game day food, or when you want restaurant-style chili at home without going out.
Save this for later and make it once — you’ll never order chili out again.
OUTBACK TASMANIAN CHILI -CROCKPOT VERSION
* 2 pounds beef chuck roast, cut into ¾-inch cubes
* 1 large yellow onion, finely diced
* 1 green bell pepper, finely diced
* 2 jalapeños, seeded and minced
* 4 cloves garlic, minced
* 2 tablespoons tomato paste
* 1 (14.5 oz) can fire-roasted diced tomatoes
* 1 (8 oz) can tomato sauce
* 1½ cups beef broth
* 2 tablespoons chili powder
* 2 teaspoons ground cumin
* 1½ teaspoons smoked paprika
* 1 teaspoon dried oregano
* ½ teaspoon ground coriander
* ¼ teaspoon cinnamon
* 1–2 chipotle peppers in adobo, minced
* 1 tablespoon adobo sauce
* 1 tablespoon Worcestershire sauce
* 1 teaspoon white vinegar
* 1½ teaspoons kosher salt (adjust at end)
* ½ teaspoon black pepper
Thickener
* 2 tablespoons masa harina
* ¼ cup warm water
Add the beef chuck directly to the crockpot. Scatter the onion, green bell pepper, jalapeños, and garlic evenly over the meat. Add the tomato paste, fire-roasted tomatoes, tomato sauce, and beef broth.
Sprinkle in the chili powder, cumin, smoked paprika, oregano, coriander, cinnamon, chipotle peppers, adobo sauce, Worcestershire sauce, vinegar, salt, and black pepper. Stir everything thoroughly so the spices are well distributed.
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is very tender and easily broken apart with a spoon.
In the final 30 minutes, whisk the masa harina with warm water until smooth. Stir it into the chili, cover, and continue cooking until thickened. Taste and adjust salt or heat as needed.