Bill’s Tailgate Chilli


2 Tbsp butter

3 Rashers Bacon, chopped

2 red bell peppers, diced (about 2 cups)

2 jalapenos, minced (about 2 Tbsp)

3 Anaheim chiles, chopped

3 Poblano chiles, chopped

2 yellow onions, diced (about 2 cups)

1 head garlic, minced (about 1/4 cup)

500g Kangaroo Fillet, cut into small cubes

500g beef mince

500g lamb mince

500g Italian sausage, casings removed

2 tsp granulated onion

2 tsp granulated garlic

3 Tbsp chili powder

2 tsp hot paprika

2 tsp ground cumin

2 tsp ground coriander

2 tsp cayenne pepper

2 tsp kosher salt

2 tsp freshly ground black pepper

1/2 cup brown sugar

2 cups Passata

1 cup tomato paste

375ml lager beer

1 cup chicken stock

2 (400g) cans pinto beans, with juice

2 (400g) cans kidney beans, with juice

Saltine crackers, for garnish

1 bunch shallots, thinly sliced

1 cup shredded cheddar cheese

Don’t let the enormous list of ingredients dissuade you from trying this recipe out.  It is delicious and the perfect solution to a cold winter problem.  The ‘tailgate‘ in the title refers to the location that this chilli is traditionally enjoyed; on the tailgates of utes in the carpark prior to an (American) football match.


  1. In large stock pot over high heat, add bacon and cook 5 minutes. Add butter and melt.
  2. Add bell pepper, jalapeno, chilies and onion and cook until caramelised, about 5 minutes. Add garlic and sauté a minute longer. Add Kangaroo and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to 10 minutes.
  3. Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock.
  4. Add beans, lower heat and simmer for 2 hours. Serve in bowls and garnish with Saltine crackers, green onions and shredded Cheddar.
  5. Enjoy!