Kangaroo Chili Con Carne
Healthy Mexican with kangaroo mince
500g kangaroo mince
1 red onion, chopped
2 garlic cloves, crushed
2 tbs olive oil
1 small red capsicum, diced
(small)
400g diced canned tomatoes
2 tbs tomato paste
1 can of red kidney beans,
drained & rinsed
2 tsp ground cumin
1 tsp paprika
1 tsp ground chili or chili
flakes
½ cup beef or chicken stock
1 fresh red chili, sliced (optional)
Fresh coriander leaves
Heat oil in a pan and saute
onion until translucent. Add garlic, capsicum, cumin, paprika and chilies, fry
for 1 minute and then add kangaroo meat and stir until browned. Stir through
tomato paste, then add canned tomatoes, beans and stock. Reduce heat and simmer
covered for 10 minutes. Remove lid and simmer for another 10 minutes or until
thickened, stirring occasionally.
Serve with rice, nachos or
tacos and garnish with fresh coriander and sliced fresh red chili.
Serves 4.