Title: Australian dinkum chili (original recipe)
 Categories: Chili
      Yield: 8 servings
 
    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 -!- GEcho 1.00/beta+ ! Origin: Old Pueblo BBS -
  Tucson Computer Society 602-744-2314 (1:300/2)
  
  Ä Area: Cooking
  ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#:
  54 Date: 02-03-93  05:49 From: Michael Orchekowski Read: Yes Replied:
  No
    To: Kelley Werner                                Mark: Subj: CHILI
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