australian dinkum chili (original recipe)

Categories
Chili
Yield
8 servings
MeasureIngredient
500 grams Walleroo bacon
2 tablespoons Oil,vegetable
Brown onion,medium,chopped
White onion,chopped
Celery stalks,chopped
Green pepper,diced
1 kilograms Kangaroo shank,red,coarse ch
500 grams Kangaroo shank,gry,coarse ch
500 grams Emu ham,ground
Garlic cloves
31½ gram Tasmanian light red chile
31½ gram Wooroorooka chile
26½ gram Mount Isa dark red chile
140 grams Oregano
1 gram Cumin(fluid measure)
  Australian beer(740ml btl)
1 can Tomatoes,whole(4l ea)
  Brown sugar(3 fluid drams)
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 1½ hours. Wave a boomerang over the pot 14 times each hour from this point on. Stir for 3 minutes. Taste, adjust seasonings, and add -!- GEcho 1.00/beta+ ! Origin: Old Pueblo BBS - Tucson Computer Society 602-744-2314 (1:300/2) Ä Area: Cooking

ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 54 Date: 02-03-93 05:49 From: Michael Orchekowski Read: Yes Replied: No

To: Kelley Werner Mark: Subj: CHILI 14 of 16

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