SC - Australian Dinkum Chili - OOP

[Korrin S DaArdain]

Seeing as we are on the subject of OOP Chili Recipes, here is one that I
have had for some time. Never tried it.

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Australian Dinkum Chili (Original Recipe)
Yield: 8 servings

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

	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 occasioil 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 if 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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Australian Dinkum Chili, translated
Yield: 8 servings

    1/2 lb Bacon,packaged
      2 tb Oil,vegetable
      2    Onions,med,coarsely chopped
      1    Celery stalk,coarse chopped
      1    Bell pepper(s)
      2 lb Top beef sirloin,1" cubes
      1 lb Beef,hamburger grind
      1 lb Pork,hamburger grind
      4 tb Red chile,hot,ground
      3 tb Red chile,mild,ground
      2    Garlic cloves,med,fine chop
      1 tb Oregano,dried,pref. Mexican
      1 ts Cumin,ground
      2 cn Beer,pref. Aus.(12oz ea)
      1 cn Tomatoes,whole(14 1/2oz ea)
      3 ts Brown sugar
      1    Boomerang(optional)

	1. Fry the bacon in a skillet over medium heat. Drain the strips
on paper toweling and cut into 1/2" 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 beef and pork 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.
(This is definitely optional adding no noticeable flavor, just a touch of
authenticity and humor.) Stir for 3 minutes. Taste, adjust seasonings,
and add more beer if 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.

I don't remember where I found them but they look good.

Korrin S. DaArdain
One of many under the rock.
Kingdom of An Tir.
Korrin.DaArdain at Juno.com

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