Australian Dinkum Chili (Original Recipe)

8 Servings

Try this Australian Dinkum Chili (Original Recipe) recipe, or post your own recipe for Australian Dinkum Chili (Original Recipe)

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Australian Dinkum Chili (Original Recipe) Ingredients

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

Instructions for Australian Dinkum Chili (Original Recipe)

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.

Main Ingredient: PorkCuisine: Uncategorized