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Receta Australian Dinkum Chili (Original Recipe)

by Global Cookbook

Ingredientes

500 gm Walleroo bacon 2 Tbsp. Oil,vegetable 1 x Brown onion,medium,minced 1 x White onion,minced 2 x Celery stalks,minced 1 x Green pepper,diced 1 kg Kangaroo shank,red,coarse ch 500 gm Kangaroo shank,gry,coarse ch 500 gm Emu ham,grnd

2 x Garlic cloves 31 1/2 gm Tasmanian light red chile 31 1/2 gm Wooroorooka chile 26 1/2 gm Mount Isa dark red chile 140 gm Oregano 1 gm Cumin(fluid measure) Australian beer(740ml btl) 1 can Tomatoes,whole(4l ea) Brown sugar(3 fluid drams) 1 x Boomerang

Direcciones

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 in the onions, celery, and green pepper and cook till the onions are translucent/soft.
3. Combine all the Kangaroo meat & Emu ham with the grnd chile, garlic, oregano, and cumin. Add in this meat-and-spice mix to the pot. Break up any lumps with a fork and cook, stirring occasionally, till the meat is proportionately browned.
4. Add in the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hrs. Wave a boomerang over the pot 14 times each hour from this point on. Stir for 3 min. Taste, adjust seasonings, and add in more beer id desired. Simmer for 2 1/2 hrs longer.
5. Add in the brown sugar and simmer for 15 min longer, vigorously waving the boomerang over the pot.

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