Title: Australian Dinkum Chili (Original Recipe)
Categories: Chili Bean
Yield: 8 Servings

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

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 14 of 16

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