Recipe#25231

Title: Australian Dinkum Chili (Original Recipe)

From: (Lois Smith)
Date: Tue, 8 Oct 1996 13:30:45 PST 

Servings:  8
 
    500 g  Walleroo bacon
      2 T  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 g  Kangaroo shank,gry,coarse ch
    500 g  Emu ham,ground
      2    Garlic cloves
 31 1/2 g  Tasmanian light red chile
 31 1/2 g  Wooroorooka chile
 26 1/2 g  Mount Isa dark red chile
    140 g  Oregano
      1 g  Cumin(fluid measure)
           Australian beer(740ml btl)
      1 cn Tomatoes,whole(4l ea)
           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.
 
MMMMM