Outback Steakhouse Chili Recipe: Smoky Beef and Bean Heartiness

This chili delivers the bold, smoky flavors you’d expect from a steakhouse, with tender beef and hearty beans in every bite. I developed this version after years of perfecting slow-cooked dishes over open flames.

The secret lies in the blend of spices and a low, steady simmer that deepens the flavors. Ground beef, kidney beans, and a touch of cocoa powder create a rich, complex base that’s both satisfying and comforting.

You’ll end up with a thick, hearty chili that’s packed with smoky depth and a perfect balance of heat and sweetness. It’s the kind of dish that tastes even better the next day.

Serve it with cornbread or shredded cheese for a complete meal. Here’s how to make it right.

Ingredients for Outback Steakhouse Chili

Pantry staples and a quick grocery run. Big flavors, minimal effort.

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The beef is the foundation here. 80/20 ground chuck gives you the right fat content for rich flavor—leaner blends dry out. Most supermarkets carry it, but I like Costco for bulk savings. The kidney beans? Bush’s or Goya are my go-tos (no need for organic here). Canned tomatoes should be San Marzano if you’re feeling fancy, but store brand works too. Just don’t skip draining the beans—nobody likes watery chili.

No kidney beans? Pinto or black beans swap in just fine. Missing smoked paprika? Regular paprika plus a pinch of chipotle powder mimics the smokiness. The cocoa powder might seem weird but don’t skip it—it deepens the flavor without tasting chocolatey. Out of beef broth? Water plus bouillon cube in a pinch. The brown sugar can be swapped for honey (but we’re going for steakhouse vibes here, so sugar’s more authentic).

Chili tastes even better the next day once flavors meld. Stores 4-5 days in the fridge, freezes for 3 months (portion it first so you can thaw just what you need). Leftovers reheat great on the stove or microwave—just add a splash of water if it’s too thick.

Step-by-Step Instructions for Smoky Beef and Bean Heartiness

Here’s the method I use for rich, deeply flavored chili that’s ready when you are.

Step 1: Brown the Ground Beef

Heat the 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the 1.5 lb ground beef and cook, breaking it up with a wooden spoon, for 6-8 minutes until browned and crumbly.

I like to press the beef into the pan to ensure good contact with the heat. You want it uniformly browned, not gray—this builds the deep, meaty flavor base. Drain off excess fat if needed, but leave about 1 tbsp in the pot for the next step.

Step 2: Sauté the Aromatics and Spices

Add the diced 1 whole onion to the pot and cook for 3-4 minutes until soft and translucent. Stir in the minced 4 cloves garlic cloves and cook for 30 seconds until fragrant.

Now add the 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp paprika, 1 tbsp cocoa powder, 1 tbsp brown sugar, 1 tsp salt, and 0.5 tsp black pepper. Stir constantly for 1 minute to toast the spices—this wakes up their flavors and prevents a raw taste.

Step 3: Simmer with Tomatoes and Broth

Pour in the 1 can tomato sauce, 2 cans diced tomatoes (with their juices), and 2 cups beef broth. Stir well to combine, scraping up 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 20 minutes, stirring occasionally. This is when the flavors start to meld together beautifully.

Step 4: Add Beans and Finish Cooking

Stir in the drained and rinsed 2 cans kidney beans. Continue simmering uncovered for another 10-15 minutes until the chili thickens slightly and the beans are heated through.

Taste and adjust seasoning if needed. I like to give it a final stir and let it sit off the heat for 5 minutes before serving—this lets the flavors settle. The chili should be rich, hearty, and just thick enough to coat the back of a spoon.

Perfect Pairings for These Flavors

Beverage Pairings

An ice-cold Shiner Bock or Lone Star Beer cuts through the richness with crisp, clean refreshment. For non-alcoholic options, a Mexican Coke with its vanilla notes complements the smoky depth beautifully. I always keep a few bottles chilled for chili night. 🍺

Side Dish Ideas

My go-to is warm cornbread—I use Jiffy mix with a touch of honey for sweetness. The slight crumble soaks up the chili perfectly. Another favorite is saltine crackers for crunch, or tortilla chips if you want a Tex-Mex twist.

Topping Bar

Set out small bowls of shredded cheddar, diced onions, and sour cream for customization. I also add pickled jalapeños for heat lovers—they add a bright, tangy kick. Fresh cilantro is my secret finish for a pop of color and herbaceousness. ✨

Comfort Food Additions

A side of buttery mashed potatoes turns this into a hearty meal. For lighter options, a simple green salad with ranch dressing balances the richness. I like adding crumbled bacon on top for extra smokiness.

Frequently Asked Questions