By D7 on January 20, 2011

I am a man with a passion for food, I love experimenting in the kitchen with fun ingredients and interesting combinations. This weekend I happened to have 2 1/2 pounds of the finest kangaroo meat. I decided to take a culinary journey to the land of backward spinning toilets and make Kangaroo chili. I was able to persuade Ron to help me…

Then all the ingredients were compiled…

If you’re playing along at home, you are going to need…

A few pounds Kangaroo, in 1 inch cubes.
About a pound lean-ish ground beef (Kangaroo is very lean so a little fat is good).
A bottle of Foster’s (Australian for “Beer”).
A can diced tomatoes.
A can tomato paste.
A can kidney beans.
A can pinto beans.
A big ol’ onion, cut up into little pieces of onion.
Handful of garlic cloves, chopped all tiny.
A bunch of chopped up peppers of your choosing (Bell peppers, Jalapenos, and habaneros for the men.)

Here’s the tricky part. Spices. My chili spices are very dear to me and not to be known by anyone but my chili apprentice. But I can give spice advice, and that advice is as follows: Put in your favorite spices, you really can’t go wrong. Also, it’s chili, so chili powder is usually a good idea.

First, toss the beef in a pan and brown it like a tan. Drain most of the fat and then set it aside until I tell you otherwise. Now, grab a big ol’ pot and place it on the stove. Coat the bottom of it in vegetable oil and heat that up real nice. Once it’s hot, toss in the onion and garlic for a minute or two, then dump in the beef and kangaroo and let it brown and soak up the delicious onions and garlic. When your kitchen fills up with the delicious smells and your meat is brown, it’s time to dump in the peppers. Stir this stuff up and keep it cooking. When the meat and peppers seem pretty well cooked, pour in a Foster’s (Australian for “Beer”) and say your favorite Crocodile Dundee catchphrase to remind the chili what is and isn’t a knife. Then it’s time to dump in your chili spices and mix them in really really well, so that everything is completely coated in beer and spice. It’s time to bring it up to a boil and add the cans of beans and tomatoes. Keep it boiling for a few minutes then kill the heat and let it simmer. Let it simmer until you can not stand it any more, then let it simmer another 15 minutes. Then it is chili. Serve it up and enjoy.

G'day Mate!