This dish is inspired and adapted from The Clothes Make the Girl after some seriously curiosity around the combo of chocolate and red meat. I have heard of it done multiple times and often with gamey cuts but had never been brave enough to try it. The first I made it, it was DELICIOUS. Finally my obsession with all things cacao and chocolate had now crossed borders into the savoury category.
After tasting this recipe I sought to create my own version with a slightly different spice combo and of course with my favourite red meat kangaroo (read about why I love roo here). My version has coriander seeds in it as I like the more earthy flavour it brings. I have also mixed up the spices so that if you want to make this low FODMAP and omit things like onion and garlic the flavour will not be compromised.
I don’t add beans to my chilli because they don’t really agree with me and are most definitely NOT a low FODMAP food. But if you are bean sorta person make sure you added them and that they have been properly soaked and rinsed. Use this as a guide and add them at the end to warm through.
Gluten Free, Dairy Free and adaptable to low FODMAP
Serves 6-8 people
2 stalks Celery, diced
1 large Carrot, peeled and diced
1 large Onion, peel and diced (omit for low FODMAP)
4 cloves Garlic, crushed (omit for low FODMAP)
800grams Minced Kangaroo
1 teaspoon Dried Oregano
1 and 1/2 tablespoons Cumin Seeds
1 tablespoon Coriander Seeds
1 tablespoon Smoked Paprika
1/2 teaspoon All Spice
1 teaspoon Cinnamon, ground
1 teaspoon Turmeric, ground
500ml Beef stock or bone broth
500ml Tomato Passata
3 heaped tablespoons Tomato Paste
2 tablespoons Cacao
2 tablespoons Sherry or Red Wine vinegar
1. Heat a large heavy based saucepan and add 3 tablespoons of coconut oil with the finely diced carrot, celery and onion (if using). Sautee until translucent.
2. Add the kangaroo and continue to cook until all the meat is browned and any liquid has been simmered away.
3. Add to a mortar and pestle a large pinch of salt then the cumin and coriander. Grind into a powder.
4. To the saucepan add the freshly ground coriander and cumin along with the other spices and cook until fragrant.
5. Add the tomato passata, tomato paste, vinegar, cacao and stock. Gently simmer the chilli for 2 hours, uncovered, stirring occasionally.
6. This chilli mix is best served with cauliflower rice, rice, mashed sweet potato or mixed sautéed veg as well as homemade guacamole and squeeze of lime and a heap of fresh coriander.