Crockpot Kangaroo Chili

I love chili and make it differently each time, using different meats and different versions of veggie chilis, so when I saw a recipe for kangaroo chili I had to try it out. I've modified it to my taste and to make it slightly more robust. This chili is sweet, spicy, and smokey. It's a rich one, but a goodie.

1. Fry 3-4 slices bacon, non-stick pan (set aside)
2. Fry 1 chopped onion and 2 cloves minced garlic in bacon grease
3. Add 1/2 kg kangaroo mince and 1 red and 1 orange capsicum/bell pepper
4. Add chili powder, cayenne and cumin, to taste
5. Cook until mince is browned
6. Put the lot in a crock pot, along with:

• 2 cans spicy chili beans (or regular beans doctored up with spices if you can't find spicy chili beans: kidney, pinto, mixed)
• 1 can corn
• 1 bottle of beer (any type, to taste--half for the cook and half for the pot)
• 2-3 tbsp Vegemite, or to taste, but do not overdo it (you can do without it you can't find this in the US)
• 1 big squeeze of maple syrup
• 1/2 cup chicken stock
• 2 big squeezes BBQ sauce (must be American, preferably a nice mesquite)

Cook on low for 3 hours or so, and serve topped with some grated cheddar and sour cream, as well as come crusty bread (homemade beer bread if you have the time).

**Kangaroo, if you didn't know is a very lean, healthy meat which is similar to steak as a fillet and much tastier than ground beef/mince.

Vegetarian Chili

I usually just modify my normal chili recipe, but decided to have a google this time and see what extras I could come up with. Look what I found!

But what I suggest for a good veggie chili is:
cumin, cayenne, chili powder, and cinnamon, to taste
3 cans of beans (for example, 1 pinto or black, 1 white, and 1 spicy kidney)
1 can corn
1-2 cans diced tomatoes
1 eggplant, chopped
1 capsicum/bell pepper, chopped (red, orange or yellow)
1 sweet potato, diced and slightly cooked
1 bottle of beer (1/2 for the chili and 1/2 for the cook! Use any beer you prefer.)
1 tsp or so of olive oil

Mix all ingredients together and cook until veggies are tender, either on the stove or in a crock pot.

*Sour cream and cheese to top of course!

**Other optional ingredients to heat up or spice up Chili are Worcester Sauce, Hot Sauce, BBQ Sauce. Other spices I've seen used in recipes but not tried yet are Paprika and Mustard.

Black bean & chicken chili

There are so many substitutions you can make with this one. Chicken, smoked chicken, ground beef and ground turkey all work. Sometimes I substitute spicy chili beans for 1 or 2 cans of the other beans (I just like 'em better). Tortillas are nice on the side as well.

2 tsp olive oil
1 lg onion, chopped
1 lb boneless, skinless chicken breast, cut into ½ in pieces
chili powder, cumin & cayenne pepper to taste
3 cloves garlic, minced
2 cans (15 oz) diced tomatoes (with chopped chilis---if you can find)
2 cans (15 oz) black beans
1 small can pinto beans
1 can corn
1 red & 1 green bell pepper, chopped (or any colour peppers you can get your hands on)
cilantro to taste (fresh if possible)
shredded cheddar, sour cream & raw onion as toppings (optional)

Heat oil in large pot over med heat. Add onion and cook until tender; about 4 mins. Add chicken, chili powder, cumin, cayenne pepper and garlic; cook, stirring, until chicken is slightly browned, about 2 mins. Stir in beans and tomatoes. Heat to simmer; cover and cook 20 mins. Add corn, bell pepper and cilantro; cook until heated through and vegetables are tender-crisp, about 7 minutes.