Outback Steakhouse Chili Recipe: Hearty Slow-Cooked Bowl With Smoky Depth

There’s a reason this chili remains a fan favorite—it delivers hearty comfort in every spoonful. I’ve refined this version to capture that signature smoky depth without complicated steps.

Slow-cooked beef, beans, and a blend of spices create a rich base that’s both satisfying and balanced. The key is layering flavors gradually, allowing the ingredients to meld into something greater than the sum of their parts.

What emerges is a bowl with tender meat, a thick, velvety sauce, and just enough heat to keep things interesting. It’s the kind of dish that tastes even better the next day.

Perfect for gatherings or a cozy night in. Here’s how to make it at home.

Ingredients for Outback Steakhouse Chili

Standard pantry items plus fresh produce create this smoky, satisfying bowl.

The beef is the backbone. Ground chuck with 80/20 fat ratio gives you that rich, meaty texture—leaner cuts dry out. Most grocery stores carry it pre-ground, but ask the butcher to grind it fresh if you want maximum flavor. I grab mine from Whole Foods or Costco when doing a big batch. The beans? Goya or Bush’s are reliable for consistency and texture.

Short on time? Pre-diced onions and peppers (the kind in the produce section) work fine. No kidney beans? Pinto beans at a 1:1 swap keep the heartiness. If you’re missing smoked paprika, add a dash of liquid smoke—just go easy, it’s potent. The tomato paste can come from those squeeze tubes at Trader Joe’s (no waste, keeps forever).

Chili tastes even better the next day. Fridge for up to 5 days, freezer for 3 months. Portion into airtight containers (mason jars are perfect) for easy leftovers. Always skim the fat after cooking—it solidifies when chilled.

Step-by-Step Instructions for Outback Steakhouse Chili

Here’s the method. Straightforward, tested, works every time.

Step 1: Brown and Season the Ground Beef Chuck

Heat a large Dutch oven or heavy pot over medium-high heat. Add the 2 lb Ground Beef Chuck and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through—about 8-10 minutes.

Drain off all but 1 tablespoon of the rendered fat. Stir in the 1 whole Yellow Onion (finely diced), 1 whole Green Bell Pepper (finely diced), and 4 cloves Garlic Cloves (minced). Cook for 3-4 minutes until the vegetables soften and the garlic becomes fragrant.

This step builds the flavor foundation for the chili. The beef should develop a rich, deep color, and the aromatics should smell vibrant and inviting.

Step 2: Add Spices and Tomato Products

Sprinkle the 2 tbsp Chili Powder, 2 tsp Ground Cumin, 1 tsp Dried Oregano, 1 tsp Smoked Paprika, 0.25 tsp Cayenne Pepper, and 1 tsp Salt over the beef mixture. Stir well to coat everything evenly and toast the spices for 1 minute.

Add the 2 tbsp Tomato Paste and cook for another 2 minutes, stirring constantly. This step deepens the flavor and ensures the spices bloom, releasing their full aromatic potential.

You’ll notice the mixture darkening slightly as the tomato paste caramelizes. This adds a rich, concentrated depth to the chili.

Step 3: Incorporate Remaining Ingredients and Simmer

Pour in the 2 cups Beef Broth, 2 cans Diced Tomatoes (undrained), 1 can Kidney Beans (drained and rinsed), and 1 can Black Beans (drained and rinsed). Stir to combine, scraping any browned bits from the bottom of the pot.

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for at least 1 hour, stirring occasionally. For even better flavor, simmer for 2 hours.

The chili should thicken slightly, and the beans will become tender. The aroma will fill your kitchen with a smoky, hearty scent.

Step 4: Adjust and Serve

After simmering, taste and adjust seasoning if needed. If the chili is too thick, thin it with a splash of broth. If it’s too thin, simmer uncovered for another 10-15 minutes to reduce.

Serve hot, garnished with your favorite toppings. The chili should have a rich, thick consistency with visible beans and chunks of beef, and a deep, smoky flavor profile.

Essential Equipment for This Dish

Heavy-Duty Pot

A 5-6 quart Dutch oven is my top choice for even heat distribution. I swear by my Le Creuset—it handles the browning and long simmer beautifully. A heavy stainless steel stockpot works too if you’re on a budget.

Wooden Spoon

Use a flat-edged wooden spoon to break up the 2 lb Ground Beef Chuck while browning. It scrapes the bottom well and won’t scratch your pot. I keep one dedicated just for chili-making.

Sharp Chef’s Knife

A 8-inch chef’s knife makes quick work of the onion, bell pepper, and garlic prep. I’ve had my Wüsthof for years—it’s still razor-sharp. Dull knives slip and make prep dangerous and slow.

Cutting Board

Go for a large plastic cutting board (at least 12×18 inches) to handle all your veggie prep at once. Wood looks nice but plastic is easier to sanitize. I use OXO’s—they have non-slip edges. 💡

Measuring Tools

Accurate measurements matter for the spices. I use stainless steel measuring spoons for the 2 tbsp Chili Powder and other seasonings. A 1-cup glass measure works perfectly for the 2 cups Beef Broth.

Slow Cooker Option

For hands-off cooking, a 6-quart slow cooker works great after browning the beef. I recommend the Crock-Pot programmable model. Just transfer everything in and cook on low for 6-8 hours.

Frequently Asked Questions