Australian Dinkum Chili (Original Recipe)

• 500 grams bacon walleroo
• 2 tablespoons vegetable oil
• 1 each onions yellow, chopped
• 1 large white onion chopped
• 2 each celery stalks chopped
• 1 each green bell peppers diced
• 1 kg kangaroo meat red, coarsely chopped
• 500 grams kangaroo meat grey, coarsely chopped
• 500 grams emu ham ground
• 2 Garlic cloves
• 31 1/2 grams red chili peppers tasmanian light red
• 31 1/2 grams hot chili peppers wooroorooka
• 26 1/2 grams red chili peppers mount isa dark red
• 140 grams oregano
• 1 grams cumin fliud measure
• 740 ml beer Australian, large bottle
• 28 ounces tomatoes, canned whole
• 3 drams brown sugar

1. 1 Boomerang 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 the onions, celery, and green pepper and cook until the onions are translucent.
7. 3.
8. Combine all the Kangaroo meat and Emu ham with the ground chile, garlic, oregano, and cumin.
9. Add this meat-and-spice mixture to the pot.
10. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
11. 4.
12. Add 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 hours.
14. Wave a boomerang over the pot 14 times each hour from this point on.
15. Stir for 3 minutes.
16. Taste, adjust seasonings, and add more beer id desired.
17. Simmer for 1 1/2 hours longer.
18. 5.
19. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.

vegetable oil, onions yellow, white onion, celery, green bell peppers, kangaroo meat red, garlic, red chili peppers, hot chili peppers, red chili peppers mount, oregano, cumin fliud, beer australian, tomatoes, brown sugar

Taken from recipeland.com/recipe/v/australian-dinkum-chili-origina-4216 (may not work)