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Outback Steakhouse Tasmanian Chili Recipe

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Ingredients

Scale
  • 1 lb ground beef (Halal-certified)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 2 cups beef broth (Halal-certified)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground coriander
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1–2 teaspoons crushed red pepper flakes (optional for heat)
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tablespoon fresh cilantro, chopped (optional, for garnish)
  • Shredded cheddar cheese (optional, for topping)
  • Sour cream (optional, for topping)
  • Tortilla chips (optional, for serving)

Ingredient Highlights for Outback Steakhouse Tasmanian Chili

  • Ground Beef (Halal-certified): The beef provides the rich, hearty base for this chili. Using high-quality, Halal-certified beef ensures you’re adhering to dietary restrictions while still getting a flavorful chili.
  • Tomato Paste & Diced Tomatoes: These ingredients give the chili its thick texture and tangy undertone, adding depth to the dish.
  • Chili Powder, Cumin, Paprika: The combination of these spices is what gives the chili its signature smoky flavor.
  • Beans (Kidney & Black Beans): The beans add texture, fiber, and heartiness to the chili, making it a satisfying meal.
  • Cilantro & Toppings: Fresh cilantro, shredded cheddar cheese, and sour cream can be added as garnishes to provide a burst of freshness and richness.

Instructions

Prepare the Chili Base:

  1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Brown the Beef: Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until the beef is browned and cooked through, about 5-7 minutes. Drain any excess fat.
  3. Add the Vegetables: Add the chopped onion, red bell pepper, and green bell pepper to the pot. Cook for about 5 minutes, or until the vegetables begin to soften.
  4. Sauté the Garlic: Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.

Add the Liquids and Seasonings:

  1. Stir in Tomato Paste and Diced Tomatoes: Add the tomato paste and diced tomatoes to the pot, stirring to combine with the beef and vegetables.
  2. Add the Broth and Spices: Pour in the beef broth, then add the chili powder, ground cumin, paprika, cinnamon, coriander, salt, black pepper, and crushed red pepper flakes (if using). Stir well to combine all the ingredients.
  3. Simmer: Bring the mixture to a simmer over medium-low heat. Let it cook for 45-60 minutes, stirring occasionally, until the chili thickens and the flavors meld together.

Add the Beans:

  1. Add Beans: Stir in the kidney beans and black beans. Continue to simmer the chili for an additional 10-15 minutes, allowing the beans to heat through and absorb the flavors of the chili.

Final Touches:

  1. Taste and Adjust: Taste the chili and adjust the seasoning if necessary, adding more salt, pepper, or chili powder to your liking.
  2. Serve: Ladle the chili into bowls. Garnish with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream if desired. Serve with tortilla chips on the side for added crunch.

Nutrition

Find it online: https://buttereats.com/outback-steakhouse-tasmanian-chili-recipe/