| 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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