Australian Dinkum Chili (Original Recipe) Recipe
500 g walleroo bacon
2 tbsp 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)
1 australian beer(740ml btl)
1 can tomatoes,whole(4l ea)
1 brown sugar(3 fluid drams)
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.
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Australian Dinkum Chili (Original Recipe) Recipe Category
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