Kangaroo Chili Bowl
Prep & Cook Time: 45 minutes • Yields: 2-4 servings
Ingredients:
1 tbsp. olive oil
1 medium onion, chopped
1 bell pepper, seeded and chopped
1 pkg. Fossil Farms' Kangaroo Ground Meat, 1 lb.
3 garlic cloves, peeled and minced
3 tbsp. chili powder
2 tsp. ground cumin
1 (15 oz) can black beans, drained
1 (15 oz) can kidney beans, drained
1 (15 oz) can great northern beans,drained
1 (15 oz) can stewed or diced tomatoes
2 cups water
Salt & black pepper, to taste
Garnish:
½ cup sour cream
3 tbsp. chives, chopped
Equipment:
Measuring cups and spoons
Oven
Large mixing bowl
Wooden spoon
Plastic wrap or damp cloth
Pizza peel or baking sheet
Parchment paper (optional)
Rolling pin
Pizza stone (optional)
Serving plates
Method:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and bell pepper, and cook for about 10 minutes, stirring occasionally, until softened. Remove from the pot and set aside.
2. Add the ground kangaroo meat to the same pot and cook until browned on all sides, breaking it up with a spoon as it cooks. Once browned, add the minced garlic and cook for another minute until fragrant.
3. Return the cooked onions and bell pepper to the pot. Stir in the chili powder and cumin, cooking for another 1-2 minutes to allow the spices to bloom.
4. Add the drained beans, stewed or diced tomatoes, and 2 cups of water. Stir everything together and bring to a simmer.
5. Reduce heat to low and let the chili cook, uncovered, for about 1 hour, stirring occasionally. Season with salt and pepper to taste.
6. When ready to serve, ladle the chili into bowls and garnish with a dollop of sour cream and a sprinkle of chopped chives. Enjoy!