Australian dinkum chili
Australian dinkum chili ingredients
- 500 g Walleroo bacon
- 2 T Oil, vegetable
- 1 Brown onion, medium, chopped
- 1 White onion, chopped
- 2 Celery stalks, chopped
- 1 green peppers, 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
Cooking Australian dinkum chili
1. Fryi the bacon in a skillet over medium heat.
2. Drain the strips on paper toweling and cut into 10cm dice and reserve.
3. Heat the oil in a large heavy pot over medium heat.
4. Add the onions, celery, and green pepper and cook until the onions are translucent.
5. Combine all the kangaroo meat & emu ham with the ground chile, garlic, oregano, and cumin.
6. 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.
7. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 ½ hours.
8. Wave a boomerang over the pot 14 times each hour from this point on. Stiri for 3 minutes.
9. Taste, adjust seasonings, and add more beer id desired.
10. Simmeri for 2 ½ hours longer.
11. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.
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