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Clean recipe · delish.com

Outback Steakhouse Tasmanian Chili

This copycat Outback Tasmanian Chili is a Texas-style chili that is loaded with tender pieces of steak, plenty of spices, and a thick tomato-chili base.

Original recipe: delish.com

Yield:
6 servings
Prep:
15 min
Cook:
0 sec
Total:
3 hr 30 min
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Ingredients

  1. 2 1/2 lb. beef chuck, excess fat trimmed, cut into 1" cubes
  2. Kosher salt
  3. Freshly ground black pepper
  4. 2 tbsp. (or more) neutral oil
  5. 1 large yellow onion, chopped
  6. 1 red bell pepper, seeds and ribs removed, chopped
  7. 1 jalapeño, seeds removed, chopped
  8. 3 cloves garlic, thinly sliced
  9. 1 tbsp. chili powder
  10. 1 tbsp. ground cumin
  11. 2 tsp. smoked paprika
  12. 1 (28-oz.) can crushed fire-roasted tomatoes
  13. 2 (or more) chipotle chiles in adobo, chopped
  14. 1 tbsp. brown sugar
  15. 2 c. low-sodium beef broth or stock
  16. 1/4 c. masa harina or cornmeal
  17. Shredded cheddar and sliced scallions, for serving

Instructions

  1. Preheat oven to 300°. Season beef all over with salt and pepper. In a large ovenproof pot over medium-high heat, heat oil until shimmering. Working in batches, arrange beef in a single layer and cook, turning occasionally, until deeply browned on each side, 8 to 10 minutes. Transfer to a plate.
  2. Reduce heat to medium and pour more oil into pot if it seems dry. Add onion, bell pepper, jalapeño, and garlic; season with salt. Cook, stirring occasionally, until vegetables soften and begin to caramelize, about 10 minutes. Add chili powder, cumin, and paprika and cook, stirring occasionally, until fragrant, about 1 minute. Stir in tomatoes, chiles, and brown sugar, scraping up any browned bits from bottom of pot (this is where the extra flavor hides); season with salt and pepper. Cook, stirring, until thickened slightly, about 3 minutes.
  3. Add broth and bring to a boil. Reduce heat to medium-low and return beef and any accumulated juices to pot. Cover pot, leaving lid slightly ajar.
  4. Transfer to oven and bake chili until meat is very tender, 2 to 2 1/2 hours.
  5. Meanwhile, in a small bowl, mix masa harina with 1/4 cup water to form a paste.
  6. Return chili to stovetop. Stir in masa harina paste and cook over low heat, stirring occasionally, until thickened, about 5 minutes; season with salt and pepper. Add more chiles, if desired, for a spicier stew.
  7. Divide chili among bowls. Top with cheddar and scallions.