Chilli Con Kanga Served with Baked Potato, Hearts of Palm & a Salad for the Ladies

1.

Soak beans overnight and simmer in minimal amount of water

2.

Chop dried chillies and soak in boiling water

3.

Sauté onions, garlic and celery

4.

Add cumin to the kangaroo and brown the meat, stoking relentlessly

5.

Add chilli and beans (include liquid from beans)

6.

Add passata and tomato paste and simmer for as long as you feel like, taking care to reduce the liquid to an optimal minimum.

7.

Serve with baked potato, hearts of palm and a salad for the ladies.