quick and
simple
1 tbsp Olive Oil
1 onion, finely chopped
2 garlic cloves, crushed
1kg K-ROO kangaroo mince
2 tbsp ground cumin
1 tbsp ground coriander
1 tsp paprika
1/2 tsp chilli powder (to taste)
2 x 400g cans chopped tomatoes
1 x 400g can Red Kidney Beans, drained & rinsed
2 tsp dried oregano
1 cup stock (chicken or beef)
1/3 cup coriander, roughly chopped
Steamed rice, to serve
1. Heat oil in a heavy-based casserole dish on medium high. Cook onion for 3 mins, stirring until softened. Add kangaroo mince and cook for another 5 mins, breaking up mince with a wooden spoon to avoid any large lumps.
2. Stir through garlic and spices and cook for 1 min, until fragrant. Stir in remaining ingredients and stock.
3. Bring to boil. Reduce heat to low and simmer, partially covered, for 30 mins or until thickened.
4. Serve with steamed rice and garnish with coriander
Tip: Make extra of this versatile Chilli Con Carne recipe to use in mini pies, nachos, or as a base for a bolognese sauce.
