Kangaroo Chili with toppings



  • 1 to 1-1/2 pounds ground Kangaroo
  • 2 onions, chopped
  • 3 tablespoons salad oil
  • 1 tablespoons salad oil
  • 1 tablespoons mustard seed
  • 1 tablespoons chili powder
  • 1 teaspoon cumin seed
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1 can (1 pound.) tomatoes
  • 1 can (6 ounces.) tomato paste
  • 1 cup water
  • 1 or more cans kidney beans (optional)
  • Toppings:
  • lime juice
  • Tabasco
  • shredded cheddar or jack cheese
  • shredded lettuce
  • chopped tomatoes
  • chopped green onions
  • chopped avocados
  • chopped green chilies (canned)
  • sour cream


Cook onions in oil over medium-high heat, stirring until soft and slightly golden, about 5 minutes. Add mustard seed and cook about 1 minute. Add ground meat and cook until meat is lightly browned. Add chili powder, cumin, cardamom, cinnamon, canned tomatoes (with liquid) and tomato paste. Break tomatoes into pieces. Add water and canned beans (with liquid). Simmer rapidly, uncovered, for about 40 minutes, or until most of liquid is cooked away and chili is thickened; stir frequently to prevent scorching. Squeeze on lime juice and Tabasco, if desired. Add toppings-the more the better.


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