Australian Dinkum Chili (Original Recipe) Recipe

• 500 gm Walleroo bacon
• 2 Tbsp. Oil,vegetable
• 1 x Brown onion,medium,minced
• 1 x White onion,minced
• 2 x Celery stalks,minced
• 1 x Green pepper,diced
• 1 kg Kangaroo shank,red,coarse ch
• 500 gm Kangaroo shank,gry,coarse ch
• 500 gm Emu ham,grnd
• 2 x Garlic cloves
• 31 1/2 gm Tasmanian light red chile
• 31 1/2 gm Wooroorooka chile
• 26 1/2 gm Mount Isa dark red chile
• 140 gm Oregano
• 1 gm Cumin(fluid measure) Australian beer(740ml btl)
• 1 can Tomatoes,whole(4l ea) Brown sugar(3 fluid drams)
• 1 x Boomerang

1. 1.
2. Fry the bacon in a skillet over medium heat.
3. Drain the strips on paper toweling and cut into 10cm dice and reserve.
4. 2.
5. Heat the oil in a large heavy pot over medium heat.
6. Add in the onions, celery, and green pepper and cook till the onions are translucent/soft.
7. 3.
8. Combine all the Kangaroo meat & Emu ham with the grnd chile, garlic, oregano, and cumin.
9. Add in this meat-and-spice mix to the pot.
10. Break up any lumps with a fork and cook, stirring occasionally, till the meat is proportionately browned.
11. 4.
12. Add in the beer, tomatoes, and reserved bacon to the pot.
13. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hrs.
14. Wave a boomerang over the pot 14 times each hour from this point on.
15. Stir for 3 min.
16. Taste, adjust seasonings, and add in more beer id desired.
17. Simmer for 2 1/2 hrs longer.
18. 5.
19. Add in the brown sugar and simmer for 15 min longer, vigorously waving the boomerang over the pot.

oil, brown onion, white onion, celery, green pepper, shank, garlic, light red chile, chile, oregano, tomatoes, boomerang

Taken from cookeatshare.com/recipes/australian-dinkum-chili-original-recipe-72053 (may not work)