Tasmanian Chili (Outback Copycat)

5 stars from 2 reviews

This Tasmanian Chili Outback copycat recipe makes a hearty bowl with loads of flavor — and no beans! Serve with all your favorite toppings.

Author: Donna Elick

Servings:

Prep Time15

Cook Time2 30

Total Time2 45

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!

Notes

Adjust the amount of cayenne pepper according to your spice preference. You can increase or decrease the quantity to make the chili milder or spicier.

This chili can be stored in the refrigerator for up to 3 days. Allow it to cool completely before transferring it to an airtight container. Reheat individual portions on the stovetop or in the microwave as desired.

The flavors of the chili tend to develop and intensify over time, so it often tastes even better when reheated.

If you prefer a thicker consistency, you can add a cornstarch slurry (equal parts cornstarch and water) to the chili during the last 30 minutes of cooking. Simply mix the slurry and stir it into the pot, allowing it to thicken before serving.

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