Tasmanian Chili (Outback Copycat)
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Make Tasmanian Chili Outback style with tender bites of steak, fire-roasted tomatoes, fresh peppers, and a tantalizing blend of spices and seasonings. Your tongue will tingle and your belly will be full with this hearty one-pot chili recipe. It only takes about 15 minutes to prep, then you’ll just have to wait while it simmers!!
Tasmanian Chili Outback
I’ve got plenty of crockpot recipes for chuck roast, but most of them are served as sandwiches or a main entree, and I was craving a hearty one-bowl meal.
Enter this Outback Tasmanian chili recipe!
Much like Texas-style chili, there’s not a single bean to be found in the whole pot — but unlike Texas-style, it does contain tomatoes.
Add a little beef stock, some onion and peppers, plus a delicious blend of spices and you’ve got yourself a hearty dish that’s loaded with savory flavor.
Too hot for chili? Then you’ll want to toss that roast right in the oven to make Poor Man’s Burnt Ends instead!
Snack on the crispy, tasty morsels or add some sides for a full meal.
Ingredient Notes and Substitutions
- Chuck Roast – This budget-friendly cut comes from the shoulder of the cow and has loads of flavor. Chuck shoulder is a good substitute.
- Peppers – You’ll need one red bell pepper and one jalapeno. Remove the ribs and seeds from both before chopping.
- Fire-Roasted Diced Tomatoes – These are my secret weapons for adding a hint of smoky flavor to any dish. Use regular diced tomatoes if needed.
- Tomato Paste – A little goes a long way in thickening the whole pot! Portion and freeze the rest of the can to use in other dishes.
- Beef Stock – Vegetable stock is the best substitute, or you can use water with some Worcestershire sauce mixed in.
- Spices – Enjoy smoky, savory heat with chili powder, cumin, paprika, and cayenne, plus salt and pepper to boost all of the flavors.
Tips and Tricks to Make Outback Tasmanian Chili at Home
- Adjust the level of spice to your liking.
Here’s one of the best parts of copycat recipes like these: you can enjoy all your favorite dishes but tweak them as needed!
There’s already some heat in the chili powder, cumin, and paprika, so I start with just ¼ teaspoon of cayenne.
Give yours a taste after it’s simmered for at least an hour, then add more if you think it needs it.
You can also leave the ribs and seeds in the jalapenos for maximum spice, or use hotter serrano peppers instead.
Or, leave out the jalapenos entirely and add more bell pepper for a milder version.
- Take the extra time to brown the beef first.
You may be tempted to take some shortcuts, but you’ll really pay for it later in the texture of the chili.
Browning the meat locks in the juices and ensures each bite stays extra tender.
It also helps build the flavor base for this Outback Tasmanian chili recipe, as browned bits will stay behind in the pot.
Work in batches or the meat will steam instead of brown. Then, scrape those up while you sauté the onion and peppers — trust me, it makes a huge difference!
- Add a cornstarch slurry for a thicker consistency.
Wait until the last 30 minutes of cooking, then stir a mixture of equal parts cornstarch and water into the pot.
A little goes a long way, so you should only need 1-2 tablespoons of each.
Your Tasmania chili Outback copycat will thicken as it continues to simmer!
Prep Ahead
- Cut chuck roast into small cubes
- Dice onion and bell pepper
- Seed and chop jalapeno
- Mince garlic
- Shred cheese
Kitchen Tools You Will Need
- Dutch Oven – I love this set and use it all the time. It’s perfect for roasts, and I especially love it for my one-pot meals.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
- Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
Serving Suggestions
Have shredded Colby Jack cheese and chopped green onions handy so everyone can top their bowls as they like. Sour cream or avocado would be a tasty addition to Outback Tasmanian chili too.
For sides, serve up some skillet cornbread or baked potatoes. You could even spoon some of the chili inside the baked potato if you’d like!
And don’t forget some greens… or at least vegetables. Top a steakhouse salad with buttermilk ranch dressing or dish up a side of creamed spinach instead.
Storing and Reheating Leftovers
Allow Tasmanian chili Outback style to cool to room temperature, then transfer to an airtight container.
Leftovers will keep for up to 3 days in the refrigerator or up to 3 months in the freezer.
Honestly, I enjoy this even better as leftovers since the flavors tend to develop more over time.
This Tasmania chili Outback copycat recipe is great for meal prep, or you can make a double batch and freeze half for later.
To reheat, thaw frozen chili in the refrigerator overnight. Return to the stovetop and simmer over low heat, stirring occasionally until warmed through.
Outback Tasmanian Chili Recipe FAQ
It’s a hearty, bean-free chili loaded with tomatoes, juicy pieces of steak, and plenty of spices to get your tongue tingling!
The heat level in Tasmanian chili from Outback is considered moderate to spicy, but that will also depend on what you can handle.
Make this homemade version as mild or spicy as you like by adjusting the amount of jalapeno peppers and cayenne pepper.
Ground meat is a top choice — beef, chicken, turkey, or pork — while other recipes, like this Tasmania chili Outback copycat, opt for small pieces of beef roast.
Chuck roast does really well when cooked low and slow, which is why it’s my favorite for chilis and stews!
Enjoy!
With love, from our simple kitchen to yours.
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Tasmanian Chili (Outback Copycat)
Ingredients
- 3 pounds chuck roast, cut into small cubes
- 2 tablespoons vegetable oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeds removed and finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 ounce can fire-roasted diced tomatoes
- 2 cups beef stock
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, adjust according to spice preference
- salt and pepper, to taste
For Topping:
- shredded Colby Jack cheese
- chopped green onions
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the cubed chuck roast to the pot and cook until browned on all sides. Remove the meat from the pot and set it aside. (You may have to cook the beef in batches, depending on the size of your pot).
- In the same pot, add the diced onion, red bell pepper, and jalapeno pepper. Sauté until they start to soften, about 5 minutes.
- Add the minced garlic and sauté for an additional minute.
- Return the browned chuck roast to the pot.
- Stir in the tomato paste, ensuring it coats the meat and vegetables evenly.
- Pour in the fire-roasted diced tomatoes and beef broth.
- Add the chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2 hours, stirring occasionally, until the meat is tender and flavors are well combined.
- Taste and adjust the seasoning if needed.
- Serve the spicy steak chili hot, topped with shredded Colby Jack cheese and chopped green onions. Enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2024
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donna’s Outback Tasmanian Chili recipe was a breeze to make! I swapped the chuck roast for ground beef and it turned out amazing. So flavorful and satisfying!
Hi Oliver!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn