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GENUINELY SOUTHERN FORESTS KANGAROO CHILLI CON CARNE

Kangaroo Chilli Con Carne

Winter is the perfect time for slow cooking. Filling the house with lingering delicious aromas. Chilli Con Carne is one of those great slow cooked dishes, where you make a big batch and know that you can freeze some leftovers for the next rainy day. I gave it a go with Southern Forests Meats kangaroo mince and it worked a treat. A tasty and hearty meal, with the right amount of warming spice, perfect for these cool nights.


Serves 4


INGREDIENTS

  • 1kg Southern Forests Meats Kangaroo Mince

  • 1 large onion (chopped)

  • 5 cloves of garlic (minced)

  • 1 red capsicum (diced)

  • 3 x 400 cans diced tomatoes (and 3 cans of water)

  • 1 x 400 can kidney beans

  • 3 x beef stock cubes

  • ¼ cup Worcestershire sauce

  • 1 cup red wine

  • 3 tbsp. tomato paste

  • Olive oil, as required


Spice Mix

  • 2 tbsp. brown sugar

  • 1 tbsp. chilli flakes

  • 2 tsp. black pepper

  • 2 tsp. salt

  • 2 tbsp. oregano

  • 4 tbsp. ground cumin

  • 2 tbsp. paprika

  • 2 tbsp. hot paprika

  • 1 tsp. cayenne pepper (an extra if you prefer things spicier)


Extras

  • White Rice

  • Grated Cheese

  • Tomato Salsa – diced cherry tomatoes, coriander leaves, diced red onion, olive oil, lime juice, salt and pepper

  • Sour Cream


METHOD

  1. Splash some olive oil to a large cast iron pot or large electric frying pan on medium heat. Add in garlic and onion and fry until they soften.

  2. Add kangaroo mince, cooking it through, while breaking up the mince with a wooden spoon.

  3. Stir through spice mix until the mince is all coated. Stir in the tomato paste until combined.

  4. Add canned tomatoes, along with 3 cans of water (water rinses out any excess in the tomato cans).

  5. Add red wine and Worcestershire sauce, stir through.

  6. Add red capsicum and kidney beans, stir, then set the heat to low, pop on the lid and allow to get to a simmer.

  7. When simmering, add in the beef stock cubes, stir again, then pop the lid back on.

  8. Simmer on low for at least an hour to reduce the liquid levels to mostly absorbed.

  9. On a bowl of steamed white rice, add a generous spoonful of chilli con carne. Top with some tomato salsa, grated cheese, a dollop of sour cream and enjoy!

Recipe and photography by PerthMunchkin for Genuinely Southern Forests.

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