Kangaroo Chilli with Native Herbs
1kg kangaroo mince
2 large onions
1 can kidney beans, or four bean mix
2 cloves garlic, crushed
700g pasta sauce (generic jar)
1/2 cup water
1 beef stock cube, Massell brand
1 tbsp ground coriander
1 tbsp Outback Pride saltbush flakes
1 tsp Outback Pride tanami fire
Combine all ingredients in a slow cooker and cook on low for 8 hours.
Brown Kangaroo mince, onion and garlic in 2 tbsp extra virgin olive oil. Add remaining ingredients and bring to boil. Move to a casserole dish and cook in a moderate oven (180 degrees celsius) for 1.5 hours, stirring it at least once.
Serve with sour cream, rice and additional tanami fire to taste. Serves 6.