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| RECIPE FOR AUSTRALIAN DINKUM CHILI (ORIGINAL RECIPE) |
Title: Australian Dinkum Chili (original Recipe)
Category: Chili
Serves: 8
Ingredients:
| 500.00 | g | Walleroo bacon | | 2.00 | T | Oil,vegetable | | 1.00 | | Brown onion,medium,chopped | | 1.00 | | White onion,chopped | | 2.00 | | Celery stalks,chopped | | 1.00 | | Green pepper,diced | | 1.00 | kg | Kangaroo shank,red,coarse ch | | 500.00 | g | Kangaroo shank,gry,coarse ch | | 500.00 | g | Emu ham,ground | | 2.00 | | Garlic cloves | | 31.50 | g | Tasmanian light red chile | | 31.50 | g | Wooroorooka chile | | 26.50 | g | Mount Isa dark red chile | | 140.00 | g | Oregano | | 1.00 | g | Cumin(fluid measure) | | | Australian beer(740ml btl) | | 1.00 | cn | Tomatoes,whole(4l ea) | | | Brown sugar(3 fluid drams) | | 1.00 | | Boomerang |
Instructions:
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 -!-
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