Slow-Cooked Kangaroo Chili with Native Bush Spices

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty and flavorful chili made with lean kangaroo meat, slow-cooked and infused with Australian native spices for a warming meal. This australian-inspired beef ready in about 90 minutes pairs (450 g) lean kangaroo mince, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 75 min Serves 4 Australian cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves, sautéing for 3-4 minutes until fragrant and translucent.
  2. Step 2: Add 1 lb lean kangaroo mince to the pot, breaking it up with a spoon. Cook for 5-6 minutes until browned all over.
  3. Step 3: Stir in 1 diced red capsicum, 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp ground native pepperberry, 1 tsp ground wattleseed, 1 tsp sea salt, and 1/2 tsp black pepper. Cook for 2 minutes to toast the spices.
  4. Step 4: Pour in 14 oz canned diced tomatoes and 1 cup beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, stirring occasionally.
  5. Step 5: Add 1 can (15 oz) drained and rinsed kidney beans to the pot, stir well, and cook uncovered for an additional 15 minutes until the chili thickens and flavors meld.
  6. Step 6: Taste and adjust seasoning if needed. Serve hot with optional sour cream and chopped fresh coriander.

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Frequently asked questions

How long does Slow-Cooked Kangaroo Chili with Native Bush Spices take to make?

Total time is about 90 minutes (15 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Kangaroo Chili with Native Bush Spices?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (450 g) lean kangaroo mince from drying out.

Can I substitute ingredients in Slow-Cooked Kangaroo Chili with Native Bush Spices?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Kangaroo Chili with Native Bush Spices for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Kangaroo Chili with Native Bush Spices?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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