Spicy Kangaroo Chili


Preparation info

  • Serves:


    • Difficulty


Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

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For the Chili

  • 2 lbs kangaroo loin, seared & cut into small cubes
  • 1 large onion, diced
  • 2-3


For the Chili

Preheat the water bath to 150°F (65.5°C). Heat half of the grapeseed oil up in a skillet over high heat. Season the kangaroo with salt and pepper and sear until browned, about 1-2 minutes per side. Remove from the heat and allow it to cool and cut into ½ in