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Australian Dinkum Chili (Original Recipe) chili 500 gm walleroo bacon 2 tablespoon oil,vegetable 1 brown onion,medium,chopped 1 white onion,chopped 2 celery stalks,chopped 1 green pepper,diced 1 kg kangaroo shank,red,coarse 1 ch 500 gm kangaroo shank,gry,coarse 1 ch 500 gm emu ham,ground 2 garlic cloves 31 1/2 gm tasmanian light red chile 31 1/2 gm wooroorooka chile 26 1/2 gm mount isa dark red chile 140 gm oregano 1 gm cumin(fluid measure) 1 australian beer(740ml btl) 1 can tomatoes,whole(4l ea) 1 brown sugar(3 fluid drams) 1 boomerang 1. Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 10cm dice and reserve. 2. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, and green pepper and cook until the onions are translucent. 3. Combine all the Kangaroo meat & Emu ham with the ground chile, garlic, oregano, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. 4. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on. Stir for 3 minutes. Taste, adjust seasonings, and add more beer id desired. Simmer for 2 1/2 hours longer. 5. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot. Recipe By : From: S.Pickell Date: 15 Mar 97 Meal-Master Format Recipes (Mailing List) Ä Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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