Dd's Tasmanian Chili

Didi recently recreated her husband's favorite chili from Outback Steakhouse and he loved it.

OUTBACK STEAKHOUSE COPYCAT TASMANIAN CHILI

 

1 ½ # chuck roast, 1-inch cubes

Kosher salt and pepper, to taste

1 TB vegetable oil

½ medium onion, diced

½ red bell pepper, diced

1 small jalapeno pepper, seeds removed, chopped

3 cloves garlic, minced

1 TB tomato paste

14 oz. can fire-roasted diced tomatoes

1 c. beef stock

1 TB chili powder

1 ½ tsp. cumin

½ tp. paprika

¼ tsp. cayenne pepper, as desired

Kosher salt and pepper, to taste

2 TB masa harina or cornmeal

2 TB water

 

Garnish: crushed tortilla chips, shredded cheese, chopped green onions

 

 

Generously season cubed chuck roast with salt and pepper. In a large saucepot over medium-high heat brown meat on all sides. Remove from saucepot; set aside. 

In the same pot, add onion, bell pepper, and jalapeno pepper. Sauté until softened, about 5 minutes.  Return browned meat to pot. Stir in tomato paste until coats meat and vegetables evenly. Add tomatoes, stock, chili powder, cumin, paprika, cayenne pepper, salt and pepper. Stir well to combine. Bring the mixture to a boil, then reduce heat to low. Cover saucepot; simmer 2 hours, stirring occasionally, until meat is tender and flavors are well combined. 

In a small mixing bowl combine masa harina and water until a paste forms. Stir into chili until thickened, about 5 minutes. Taste and adjust the seasoning if needed.

Serve, garnish as desired. Serves 3-4.