Kangaroo Chili

Posted by on Apr 24, 2011 in Featured, Meat, Step by Step Recipes | 0 comments

Kangaroo Chili
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Down Under Chili…


Yes…Kangaroo…I got a few pounds of tail meat from Fossil Farms in NJ..Very lean, very similar to Venison. Feel free to sub deer, beef or lamb…


Kangaroo Chili



Diced Kangaroo or other meat

2 tablespoons Olive oil

1 onion, chopped

4 fresh Poblano peppers, seeded and chopped

3 cloves garlic, minced


Wet Ingredients

1 (14.5 ounce) tomato Paste

1 (12 fluid ounce) Beer

1 Shot of Espresso

1 (14 ounce) can beef broth

4 (15 ounce) cans kidney beans


Dry Ingredients

1/4 Cup All Purpose Flour

1/2 cup packed brown sugar

3 1/2 tablespoons chili powder

1 tablespoon cumin seeds

1 tablespoon unsweetened cocoa powder

1 teaspoon ground coriander

1 teaspoon salt








Chop the meat into small cubes, about the size of a grape.



First Saute the Kangaroo meat over High heat in Olive oil, then add the vegetables. Reserve the beans for last.


Add all the Dry ingredients and stir to avoid sticking.



Add the beans, stock and beer. Reduce the temperature and simmer for 1 hour covered.


After simmering for 1 hour, the chili should have thickened and reduced.








Serve hot with chopped Onion, Sour Cream an Shredded Cheese