'Roo Black Bean Chili

'Roo Black Bean Chili

I came home from work and wanted to be able to make something that was fast, easy, and I had all or almost all of the ingredients. This was a welcomed meal because I had to buy very little and it came out really well. As always, next time I will change it up a bit or cook it differently if I had more time. If you do not have nor want to buy Kanagroo, any meat should be fine in this.
This recipe also calls for canned black beans and I usually make my own beans and freeze or can them so they have a bit less salt but adjust to your taste.
You can top this chili with pretty much everything but my favourite is some cheese and home made guacamole.
A** Blood is a homemade chili powder made with ghost chilis (http://www.cucumbertown.com/a-blood-recipe-dish)



  1. 1 Tablespoon Olive Oil
  2. 1 Yellow Onion
  3. 6 Cloves Garlic
  4. 1 lb Ground Kangaroo
  5. 3 15 oz Cans Black Beans
  6. 1 15 oz Tomatoes Diced Cans
  7. 1 4 oz Chiles Diced Green Cans
  8. 3 oz Tomato Paste (about 1/4 cup)
  9. 1 Tablespoon Chili Powder
  10. 1/2 teaspoon Cumin
  11. 1/2 teaspoon Paprika Smoked
  12. 1/2 teaspoon Oregano
  13. 1/2 teaspoon Blood A**
  14. to taste Salt ,


45 mins
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    Dice the onion and mince the garlic.

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    Heat Olive Oil over medium heat in a large pot or dutch oven and add the onion and Garlic. Cook until softened (2 - 4 minutes).

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    Add the Kangaroo and cook until cooked through (mine was a little bit frozen in parts so this took some time). Break up the ground meat as it cooks.

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    Add the Black Beans (undrained), the Diced Tomatoes (undrained), Tomato Paste, Chili Powder, Cumin, Smoked Paprika, Oregano, and A** Blood. Stir to combine.

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    Let the chili simmer for about 10 minutes to let the liquid thicken. 

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    Taste the chili and add salt as needed (I needed a little bit less than 1/2 of a teaspoon). Serve with you favourite chili toppings.

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