Australian Dinkum Chili (original Recipe) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
500 gram: Walleroo bacon,
2 tbsp: Oil, vegetable
1: Brown onion, medium,chopped
1: White onion, chopped
2: Celery stalks, chopped
1: Green pepper, diced
1 kilo: Kangaroo shank, red,coarse ch
500 gram: Kangaroo shank, gry,coarse ch
500 gram: Emu ham, ground
2: Garlic cloves,
31 1/2 gram: Tasmanian light red chile,
31 1/2 gram: Wooroorooka chile,
26 1/2 gram: Mount Isa dark red chile,
140 gram: Oregano,
1 gram: Cumin, fluid measure
Australian beer, 740ml btl
1 can: Tomatoes,whole, 4l ea
Brown sugar, 3 fluid drams
1: Boomerang,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Chili