Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 500 grams | Walleroo bacon |
| 2 tablespoons | Oil,vegetable |
| 1 \N | Brown onion,medium,chopped |
| 1 \N | White onion,chopped |
| 2 \N | Celery stalks,chopped |
| 1 \N | Green pepper,diced |
| 1 kilograms | Kangaroo shank,red,coarse ch |
| 500 grams | Kangaroo shank,gry,coarse ch |
| 500 grams | Emu ham,ground |
| 2 \N | 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) |
| \N \N | Australian beer(740ml btl) |
| 1 can | Tomatoes,whole(4l ea) |
| \N \N | Brown sugar(3 fluid drams) |
| 1 \N | 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