Daniel’s roo chilli

Roo chilliThis is my fairly quick chilli recipe, adapted from a recipe in 4 Ingredients by Kim McCosker and Rachael Bermingham.

Dice onion and cook in a little canola or olive oil in a saucepan until brown.

Add about 500 grams of kangaroo mince, cook until brown.

Chuck in a sachet of Taco mix or your preferred other type of lazy supermarket prefab spicy mix.

Add a can of diced tomatoes, a can of red kidney beans, and half a cup of water. Stir.

Grated in a carrot and a zucchini and keep on stirring.

Cover, simmer for 15 minutes or as long as you like until it’s all cooked up, stirring regularly.

This serves about three. Serve with light sour cream. My kids also like it with grated cheese.

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8 Replies to “Daniel’s roo chilli”

  1. Recipe looks interesting thanks. Where did you buy the roo mince pls? I’ve seen the sangers and steaks at Coles but not the mince.

  2. Toria, healthier than beef, too.

    BKR, I found it in Safeway. I think some Coles have it, as I saw it listed on the Coles online shopping web site.

  3. Yes. I like the concept of the 4 ingredients book, but it suggests a couple of extra things to add, and I modified the recipe further. It’s still quick to cook, which is the priority for me.

  4. Thanks Daniel, what a great idea. I will try it this week, but might not use the roo meat. Perhaps you could do a series of Daniel’s quick and easy meals that kids eat. I for one would be very interested. Always looking for a quick fix for the kids.

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