| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Australian | Chili | 8 | Servings |
INGREDIENTS
| 500 | g | Walleroo bacon |
| 2 | T | Oil, vegetable |
| 1 | Brown onion, mediumchopped | |
| 1 | White onion, chopped | |
| 2 | Celery stalks, chopped | |
| 1 | Green pepper, diced | |
| 1 | kg | Kangaroo shank, redcoarse ch |
| 500 | g | Kangaroo shank, grycoarse 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 | Tomatoes, whole4l ea | |
| Brown sugar, 3 fluid drams | ||
| 1 | Boomerang |
INSTRUCTIONS
Fry the bacon in a skillet over medium heat. 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, and add more beer id desired. Simmer for 2 1/2 hours longer. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.
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Nutrition (calculated from recipe ingredients)
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Calories: 84
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 0mg
Sodium: 14mg
Potassium: 284.5mg
Carbohydrates: 13.5g
Fiber: 7.9g
Sugar: 1.4g
Protein: 1.9g