| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Australian | Chili | 8 | Servings |
INGREDIENTS
| 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 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 |
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 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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