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Associate.com - Share Your Recipe!

Recipe Name: Australian Dinkum Chili (original Recipe) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
500 Gram(s) Walleroo bacon
2 Tablespoon(s) Oil, vegetable
1 Brown onion, mediumchopped
1 White onion, chopped
2 Celery stalks, chopped
1 Green pepper, diced
1 Kilogram(s) Kangaroo shank, redcoarse ch
500 Gram(s) Kangaroo shank, grycoarse ch
500 Gram(s) Emu ham, ground
2 Garlic cloves
31 1/2 Gram(s) Tasmanian light red chile
31 1/2 Gram(s) Wooroorooka chile
26 1/2 Gram(s) Mount Isa dark red chile
140 Gram(s) Oregano
1 Gram(s) Cumin, fluid measure
Australian beer, 740ml btl
1 Tomatoes, whole4l ea
Brown sugar, 3 fluid drams
1 Boomerang
Directions:
Fry the bacon in a skillet over medium heat. Drain the strips on paper
toweling and cut into 10cm dice and reserve. 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. 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. 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. Add the brown sugar and simmer for 15
minutes longer, vigorously waving the boomerang over the pot.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 84
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 0mg
Sodium: 14mg
Potassium: 284.5mg
Carbohydrates: 13.5g
Fiber: 7.9g
Sugar: 1.4g
Protein: 1.9g


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