---------- Recipe via Meal-Master (tm) v8.04

      Title: Australian Dinkum Chili (Original Recipe)
 Categories: Chili
      Yield: 8 servings

 17 2/3 oz Walleroo bacon
      2 tb Oil,vegetable
      1    Brown onion,medium,chopped
      1    White onion,chopped
      2    Celery stalks,chopped
      1    Green pepper,diced
  2 1/4 lb Kangaroo shank,red,coarse ch
 17 2/3 oz Kangaroo shank,gry,coarse ch
 17 2/3 oz Emu ham,ground
      2    Garlic cloves
  1 1/8 oz Tasmanian light red chile
  1 1/8 oz Wooroorooka chile
  15/16 oz Mount Isa dark red chile
      5 oz Oregano
    1/4 oz Cumin(fluid measure)
           Australian beer(740ml btl)
      1 cn Tomatoes,whole(4l ea)
           Brown sugar(3 fluid drams)
      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 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 -!- GEcho 1.00/beta+ ! Origin: Old
  Pueblo BBS - Tucson Computer Society 602-744-2314
  (1:300/2)
 
  Area: Cooking
  Msg#: 54 Date: 02-03-93  05:49 From: Michael
  Orchekowski Read: Yes Replied: No
    To: Kelley Werner
                                Mark: Subj: CHILI 14 of
  16

-----