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Australian dinkum chili (original recipe)
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| Artist: |
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| Categories: |
Chili, Herbs & Spices |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 500
| grams | Walleroo bacon | | 2
| tbsp | 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
| grams | Kangaroo shank, gry, coarse ch | | 500
| grams | Emu ham, ground | | 2
| | Garlic cloves | | 31 1/2
| grams | Tasmanian light red chile | | 31 1/2
| grams | Wooroorooka chile | | 26 1/2
| grams | Mount Isa dark red chile | | 140
| grams | Oregano | | 1
| grams | Cumin(fluid measure) | | | Australian beer(740ml btl) | | 1
| can | Tomatoes, whole(4l ea) | | | Brown sugar(3 fluid drams) | | 1
| | Boomerang |
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Procedures:
| 1 | Fry the bacon in a skillet over medium heat. | | 2 | Drain the strips on paper toweling and cut into 10cm dice and reserve. | | 3 | Heat the oil in a large heavy pot over medium heat. | | 4 | Add the onions, celery, and green pepper and cook until the onions are translucent. | | 5 | Combine all the kangaroo meat & emu ham with the ground chile, garlic, oregano, and cumin. | | 6 | Add this meat-and-spice mixture to the pot. | | 7 | Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. | | 8 | Add the beer, tomatoes, and reserved bacon to the pot. | | 9 | Bring to a boil, then lower the heat and simmer, uncovered, for 1 ?hours. | | 10 | Wave a boomerang over the pot 14 times each hour from this point on. | | 11 | Stir for 3 minutes. | | 12 | Taste, adjust seasonings, and add more beer id desired. | | 13 | Simmer for 2 ?hours longer. | | 14 | Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot. |
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