Dinkum Chili

This is chili gone full Australian. Kangaroo meat (both red and grey), ground emu ham, and bacon all go into the pot with Australian beer, Tasmanian chilies, and a can of tomatoes. It’s a big, bold, one-pot simmer that uses native game meats most chili cooks have never touched.

Kangaroo is extremely lean, which means the bacon does critical work here. Its rendered fat provides the richness that kangaroo and emu lack on their own. Without it, you’d end up with a dry, chalky chili despite all those aromatics.

Three types of Australian chilies create a layered heat that builds as the pot simmers. The brown sugar rounds off the raw chili burn, and the beer adds malty depth to the broth while its carbonation helps tenderize the game meat.

The directions say to combine everything and simmer, but give it at least an hour. Game meats need time to break down and the spices need time to bloom. The longer it sits, the better it gets.

Chef Tips

• Chop the kangaroo into small, even pieces. Game meat is lean and dense, so smaller chunks cook more evenly and absorb more flavor.
• Brown the bacon first before adding everything else. Rendering the fat gives you a flavorful cooking base.
• Taste and adjust heat after 30 minutes. The chilies intensify over time, and what seems mild at the start can build into serious heat.

Variations

• Venison substitute: If kangaroo and emu aren’t available, use venison and wild boar for a similarly lean, gamey profile.
• Bean version: Add kidney beans or black beans in the last 30 minutes for a more traditional chili texture.
• Mild batch: Reduce the chilies by half and increase the brown sugar slightly for a tamer version that still carries the game meat flavor.