posted by Angel 10-12-99 7:24 PM
Australian Dinkum Chili (Original Recipe)
(8 servings)
500 g. Walleroo bacon
2 tbl. 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 chopped
500 g. Kangaroo shank, gray, coarse chopped
500 g. Emu ham, ground
2 Garlic cloves
3 1/2 g. Tasmanian light red chile
3 1/2 g. Wooroorooka chile
26 1/2 g. Mount Isa dark red chile
140 g. Oregano
1 g. Cumin(fluid measure)
Australian beer(740 ml. bottle)
1 can Tomatoes, whole(4l ea)
Brown sugar(3 fluid drams)
1 Boomerang
Fry the bacon in a skillet over medium heat and drain the strips on paper toweling and cut into 10cm dice and reserve.
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.
Combine all the Kangaroo meat and 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.
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.