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| Australian Dinkum Chili (Original Recipe) Recipe |
Category: Other / Chili
Rating:
N/A
Servings: 8
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Ingredients
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 ch
500 gm kangaroo shank,gry,coarse 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
Cooking Directions:
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.
chili
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