Another Great winter warmer with an Aussie Twist! Kangaroo!
This recipe is our Chef Dan's favourite way to cook chilli, using kangaroo for a really nice strong meaty flavour. Seasoned with our Signature rub, this Kangaroo chilli con carne is definitely going to warm you up this winter!
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Ingredients 1kg x Kangaroo mince
2 x Large Red onions - Diced
5 x garlic cloves - chopped
2 x Red capsicum - diced
1 x Long red chilli – diced
100ml x Olive oil
1 bunch x spring onions - sliced
500ml x Beef Stock
2tbsp x Tomato Paste
75g x Lane’s BBQ Signature Rub
Small ∙ $13.95
Pitmaster ∙ $24.95
2lb Bag ∙ $54.95
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50g x Dark Chocolate
½ bunch of Coriander - Chopped
½ bunch of parsley – Chopped
400g x kidney beans
400g x tinned tomatoes
200g x Sour Cream
250g x Manchego - Grated
50g x Butter
Salt & pepper to taste
Directions In a large pot over medium high heat, add the olive oil & kangaroo mince, fry the mince until crispy & then remove from the pot & set aside
In the same pot, add the onions, garlic, capsicum, Lane’s BBQ Signature Rub & chilli, fry for 5 - 6 minutes until softened
Add the tomato paste & cook for 2 minutes
Add the tinned tomatoes, the cooked beef & the beef stock, turn the heat to low & cook for 2 hours.
After 2 hours, add the kidney beans, chopped herbs, Chocolate & Butter, stir through
Season with salt & pepper to your taste.
To Serve
Plate up a serve into a bowl, top with sour cream & grated Manchego Cheese
Enjoy!
