Chilli con kangaroo

This is my take on chilli con carne, the Texan dish that--as the name suggests--combines chilli and meat. Chilli--as in the dish, not the plant--isn't seen too often on Australian tables. Indeed, I suspect many Australians don't know what it is. Essentially, chilli a dish that's akin to Bolognese sauce in texture. Meat--typically beef--beans and tomatoes form the base of most chilli recipes. There are notable exceptions, of course. And yeah, too, there's obviously chilli. As in the fruit. You can use it in dried, fresh or pickled form.

Ingredients:

400 g kangaroo mince
400 g can cannelini beans, rinsed and drained
400 g can whole tomatoes
4 cloves garlic, sliced
2 bay leaves
2 small, fresh chillies, diced
1 capsicum, diced
1 onion, sliced
125 mL beer
1 tbs smoked paprika
1 tbs whole allspice berries
1 tbs whole black peppercorns
1 tbs whole cumin seeds
1 tsp brown sugar
1/2 tsp whole cloves
sea salt
Tabasco, to taste
oil
grated cheese, to serve
pickled chilli to serve
sour cream, to serve
steamed rice, to serve

Heat oil in a saucepan. Fry onion and garlic until soft.

Meanwhile, roast the bay leaves, allspice, black peppercorns, cloves, cumin and paprika in a small, non-stick saucepan over a low flame. When nicely pungent, grind in a mortar and pestle. Set aside.

When the onions and garlic are soft, add the capsicum and fresh chillies. Fry for five minutes, then add the kangaroo mince, ground spices and brown sugar. Brown the meat, then add the entire contents of the tomato can (i.e. the juices as well as the tomatoes) and the beer. Simmer, uncovered, for 30 minutes.

Add the beans. Simmer for a further 20 minutes. Season with sea salt and Tabasco. Serve.