Recipe - Australian Dinkum Chili (Original Recipe)

500 g Walleroo bacon
2 tablespoon Oil,vegetable
1 Brown onion,medium,chopped
1 White onion,chopped
2 Celery stalks,chopped
1 Green pepper, minced
1 kg Kangaroo shank,red,coarse ch
500 g Kangaroo shank,gry,coarse ch
500 g Emu ham,ground
2 Garlic cloves
31 One half g Tasmanian light red chile
31 One half g Wooroorooka chile
26 One half 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 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 meatandspice 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 One half 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 One half hours longer.

5. Add the brown sugar and simmer for 15 minutes longer, vigorously waving
the boomerang over the pot.