Whenever I crave something hearty and flavorful, Outback Tasmanian Chili never fails to satisfy. This iconic dish blends robust spices with tender meat and beans, creating a perfect balance of heat and comfort. Originating from Tasmania’s rich culinary traditions, it’s no wonder why it’s a favorite among chili enthusiasts.
Recreating this dish at home seemed like a must, so I dove into crafting the perfect copycat recipe. The result? A mouthwatering chili that captures all the authentic flavors you’d expect from the Outback. Whether you’re a seasoned cook or just starting out, this recipe is sure to become a staple in your kitchen.
Ingredients
To recreate my copycat Outback Tasmanian Chili, gather the following ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 pound ground pork
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup beef broth
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped for garnish
Tools and Equipment
To master the Outback Tasmanian Chili copycat recipe, having the right tools makes all the difference. Here’s what I use in my kitchen to ensure every batch turns out perfectly:
- Large Dutch Oven or Heavy-Bottomed Pot
This allows for even heat distribution and provides ample space for all the ingredients to simmer without spilling.
- Chef’s Knife
A sharp, high-quality knife makes chopping onions, garlic, and other vegetables quick and safe.
- Cutting Board
Provides a stable surface for all your prep work, keeping your ingredients organized.
- Measuring Cups and Spoons
Accurate measurements are key to balancing the spices and liquids in the chili.
- Wooden Spoon or Silicone Spatula
Perfect for stirring the chili without scratching your cookware, ensuring flavors meld beautifully.
- Can Opener
Essential for opening canned tomatoes and beans efficiently.
- Stove with a Large Burner
A consistent heat source is necessary for simmering the chili slowly, allowing the flavors to develop fully.
- Ladle
For serving the chili, making it easy to portion and enjoy.
- Optional – Immersion Blender
If you prefer a smoother texture, blending a portion of the chili can enhance its consistency without losing the hearty feel.
Having these tools ready will streamline the cooking process, making it easier to bring the authentic taste of Outback Tasmanian Chili to your kitchen.
Instructions
Recreating this chili is straightforward and incredibly rewarding. Follow these steps to capture the authentic flavors of Outback Tasmanian Chili.
Prepare the Ingredients
I begin by heating two tablespoons of olive oil in a large Dutch oven over medium heat. While the oil warms, I finely chop one onion and mince four cloves of garlic. In a separate bowl, I combine one pound of ground beef with one pound of ground pork, mixing them thoroughly. I gather the spices: two tablespoons of chili powder, one tablespoon of cumin, one teaspoon of paprika, and a pinch of cayenne pepper. I open a 28-ounce can of crushed tomatoes and rinse two 15-ounce cans each of kidney beans and black beans. Finally, I measure four cups of beef broth and set aside fresh cilantro for garnishing.
Cook the Chili
I add the ground meat mixture to the heated oil, breaking it apart with a wooden spoon. I cook until the meat browns evenly, about 5 to 7 minutes. Next, I add the chopped onions and minced garlic, sautéing until they soften and become translucent, approximately 3 minutes. I sprinkle in the chili powder, cumin, paprika, and cayenne pepper, stirring to ensure the meat and vegetables are evenly coated with the spices.
Simmer and Finalize
I pour in the crushed tomatoes and beef broth, bringing the mixture to a gentle boil. I reduce the heat to low and add the rinsed kidney and black beans, stirring to combine everything thoroughly. I let the chili simmer uncovered for at least 30 minutes, allowing the flavors to meld together beautifully. I taste the chili and adjust the seasoning with salt and pepper as needed. Before serving, I garnish each bowl with freshly chopped cilantro to add a burst of freshness.
Make-Ahead Tips
As a chef passionate about perfecting recipes, I’ve found that prepping your Outback Tasmanian Chili in advance can save you time and enhance the flavors even more. Here are my top make-ahead tips:
Prep Ingredients Early
Chop all your onions and mince the garlic a day before. Store them in airtight containers in the refrigerator. This not only speeds up the cooking process but also allows the flavors to meld.
Mix the Meats with Spices Ahead
Combine the ground beef and pork with your spices the night before. Letting the spices penetrate the meat overnight deepens the chili’s flavor. Keep the mixture covered in the fridge until you’re ready to cook.
Prepare the Beans and Tomatoes
If you’re using canned beans and crushed tomatoes, measure them out and store them in separate containers. This makes adding them to the pot a breeze when it’s time to simmer.
Cook and Freeze Portions
After preparing the chili, let it cool completely. Divide it into individual portions and freeze them in airtight containers or freezer bags. Label with the date and contents for easy identification. When you’re ready to enjoy, simply thaw overnight in the fridge and reheat on the stove or in the microwave.
Enhance with Fresh Garnishes Later
Add fresh cilantro just before serving to maintain its vibrant flavor and color. Store the cilantro separately and keep it fresh in a glass of water or wrapped in a damp paper towel in the fridge.
Use a Slow Cooker for Convenience
If you prefer using a slow cooker, assemble all the ingredients the night before. In the morning, simply set it to cook low or high, and come home to a delicious meal ready to serve.
Optimize Storage with a Markdown Table
| Make-Ahead Step | Storage Method | Timeframe |
|---|---|---|
| Chop onions and mince garlic | Airtight containers in the fridge | Up to 2 days |
| Mix meats with spices | Covered container in the fridge | Overnight |
| Measure beans and tomatoes | Separate airtight containers | Up to 1 week |
| Cook and freeze portions | Freezer-safe containers or bags | Up to 3 months |
| Store fresh cilantro | In a glass with water in the fridge | Up to 1 week |
| Assemble slow cooker ingredients | Refrigerate overnight | Next day cooking |
Serving Suggestions
Once you’ve perfected my Outback Tasmanian Chili, it’s time to elevate your dining experience with these delightful serving ideas. Here’s how I like to present and enjoy this hearty dish:
Classic Toppings
Enhance the flavors and add texture with these favorite toppings:
- Fresh Cilantro: A sprinkle of chopped cilantro adds a burst of freshness.
- Shredded Cheddar Cheese: Melted cheese provides a creamy contrast.
- Sour Cream: A dollop balances the spice with its coolness.
- Diced Onions: Adds a crunchy bite and extra zing.
- Jalapeño Slices: For those who love an extra kick.
Perfect Pairings
Complement your chili with these sides and beverages:
- Cornbread: Sweet and buttery cornbread is perfect for soaking up the chili.
- Crusty Bread: A warm baguette or garlic bread brings a satisfying crunch.
- Rice: Serve the chili over steamed white or brown rice for a filling meal.
- Grilled Vegetables: Charred peppers and zucchini add a smoky flavor.
- Beer Selection: A crisp lager or amber ale pairs wonderfully with the rich spices.
Presentation Ideas
Make your chili look as good as it tastes with these presentation tips:
- Bowl Selection: Use deep, wide bowls to showcase the chili’s vibrant colors.
- Layering: Layer toppings for a visually appealing look.
- Garnish with Herbs: A sprig of cilantro or a sprinkle of paprika adds a touch of elegance.
- Side Platter: Arrange cornbread, breadsticks, and fresh veggies on a side platter for an inviting presentation.
Creative Twists
Try these variations to make your chili unique:
- Chili Stuffed Baked Potatoes: Top baked potatoes with chili and your favorite toppings.
- Chili Nachos: Spread chips on a baking sheet, top with chili and cheese, then broil until bubbly.
- Chili Mac and Cheese: Mix chili into creamy macaroni for a comforting twist.
Leftover Magic
Transform leftovers into new dishes effortlessly:
- Chili Quesadillas: Spread chili and cheese between tortillas and grill until crispy.
- Chili Omelette: Incorporate chili into your morning eggs for a flavorful start.
- Chili Pizza: Use chili as a topping for a spicy, savory pizza creation.
With these serving suggestions, you can enjoy my Outback Tasmanian Chili in numerous delicious ways, making every meal exciting and satisfying.
Conclusion
Making this Outback Tasmanian Chili at home has been a delightful journey for me I hope it brings the same warmth and flavor to your kitchen. Experimenting with the ingredients and toppings adds a personal touch that makes each bowl unique. Whether you’re sharing it with friends or enjoying a cozy night in this chili is sure to impress. Give it a try and let me know how it turns out happy cooking!
