Xesla Research Organisation

This is great comfort food, can be made with beef if you prefer to be more traditional, but I think the kangaroo adds a nice twist to it. Feel free to use whole spices, toast them first and then grind them. You’ll end up with a slightly better chilli if you do that.

Apologies for the photos, my phone camera was all I had available to me.

Kangaroo Chilli Con Carne

• 1 can kidney beans
• 3 tbsp Olive oil
• 2 onions
• 2 garlic cloves
• 4 hot green chillis
• 110g field mushies
• 800g kangaroo steak cubed
• 2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp Molasses ( sugar or honey will be fine )
• 2 bay leaves
• 2 cans chopped tomatoes
• 200ml beef stock
• 1 red capsicum diced
• the leaves from a bunch of coriander
• 25g dark chocolate (something like the lindt 85%)
• 1 medium firm, ripe avocado
• 1/2 red onion chopped
• 250g sour cream

Heat half oil in pan, add onion, cook till translucent. Add garlic chillies, mushies, cook for another 5 mins. Transfer to a plate. Add remainder of the oil to the pan, when hot, brown the kangaroo in two batches.

Return onion to pan with the kangaroo and add cumin, cinnamon, sugar bay leaves, tomatoes, stockand beans. Stir and bring to simmer and add Capsicum. Transfer to an oven preheated to 150C for 3+ hours until the meat is beautifully tender.

Stir in most of the coriander and all the chocolate, season with salt and extra chilli if you like it hot.

Chop avocado and mix with red onion and remaining coriander. Top the dish with a spoon of sour cream and a spoon of the avocado mixture. Eat…

Tags: chilli, kangaroo