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Name: Australian Dinkum Chili (Original Recipe)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 Brown onion medium, chopped; 1 Boomerang; 1 kg Kangaroo shank, red coarse chopped; 500 g Emu ham ground; 3 fluid drams Brown sugar; 31 1/2 g Wooroorooka chile; 1 cn Tomatoes, whole; 500 g Walleroo bacon; 2 stalks Celery chopped; 140 g Oregano; 1 Green pepper diced; 2 tb Oil, vegetable; 1 White onion chopped; 1 740-mL bottle Australian beer; 31 1/2 g Tasmanian light red chile; 26 1/2 g Mount Isa dark red chile; 1 g Cumin (fluid measure); 500 g Kangaroo shank, gry coarse chopped; 2 Garlic

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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Australian Dinkum Chili (Original Recipe)

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

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.

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Nutrition

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Serving Size: 1 Serving (514g)
Recipe Makes: 8

Calories: 496
Calories from Fat: 307 (62%)

Amt Per Serving		% DV

	Total Fat 34.1g	45 %
	Saturated Fat 10.2g	51 %
	Monounsaturated Fat 15.4g
	Polyunsanturated Fat 4.8g
Cholesterol 86.9mg		27 %
Sodium 614.2mg		21 %
Potassium 777.4mg		20 %
Total Carbohydrate 19.8g		6 %
	Dietary Fiber 8.6g	35 %
	Sugars, other 11.2g
Protein 24.4g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 496

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