Chilli con carne is not an authentic Mexican dish at all, rather it was created in the late 1800's in Texas and is the leading light of "Tex-Mex" cuisine (which is what most "Mexican" restaurants outside of Mexico actually serve).  Still, even a purist must consider it a great classic, and here's an Aussie twist to it!

2 tbsp olive oil
2 medium onions, finely diced
1 tbsp garlic, minced

Cook over medium heat until the onions are soft

1 red capsicum, seeded and diced
500g lean kangaroo mince
350g kangaroo fillet, sinew removed and ½ cm dice

Add and stir well, browning all over and breaking up any chunks of mince.

2 tsp cayenne pepper
1 tbsp ground cumin
1 tbsp ground coriander
2 tbsp ground paprika

Add and stir in, cooking for a minute or two

2 cups beef stock
2 cups water
2 425g tins of crushed tomatoes
50g tub of tomato paste
2 medium potatoes, diced (optional)
2 carrots, diced (optional)
 

Stir in well and bring to the boil, then reduce to a low simmer and stir
occasionally to ensure it doesn't catch.  Cook for 50 minutes or until the
liquid has reduced to a thick consistency

1 tin red kidney beans, drained and rinsed
125g good quality bitter cooking chocolate, grated finely
Grated zest and juice of 1 lime
Salt and pepper to taste

Stir in and cook over a very low heat for a further five minutes

For spice, add your favourite VOODOO MOON chilli sauce to taste - Seven
Gates of Hell, Eternal Damnation or for the real die-hards, Golden Dragon! 

Remember - it's not chilli without any chilli!

Serve over rice with melted cheese, a dollop of sour cream, pickled jalapeno chillies and fresh sprigs of coriander to garnish