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Full Online Book HomeLearning KitchenChili - Combination Australian Dinkum Chili
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Chili - Combination Australian Dinkum Chili Post by :robert_godwin Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3117

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Chili - Combination Australian Dinkum Chili

500 g Walleroo bacon
2 tb 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(740ml btl)
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 & 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.
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