500 g walleroo bacon
2 tbsp oil,vegetable
1 brown onion,medium,chopped
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)
1 australian beer(740ml btl)
1 can tomatoes,whole(4l ea)
1 brown sugar(3 fluid drams)
1 boomerang
Directions
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 more beer id
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.
Servings: 8 servings
Australian Dinkum Chili (Original Recipe) Recipe brought to you by Recipe Ideas
Categories: Australian; Chili
The History of Recipes
It is quite possible to track the history of recipes far back into the distant past, in truth as far as early Egypt, and maybe even further. However, these, old records were just simple hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history is a collection of ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Progressing into Roman times 25BC a roman called Apicius created some scripts which described recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, a style of dining still practiced today. Aspicius tells us how the ancient cooks were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs such as thyme, mint and parsley. Over the succeeding few hundred years, the powerful and rich tried to lay on the most exotic meals, and consequentially cooks and their recipes increased in prestige. However, it wasn`t until the nineteenth century that cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and publishing popular recipes of the day. When we get to the twentieth century, cookbooks are increasing in popularity mostly due to better eduction, people having more spare time and a general increase in wealth. The TV revolution gave us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Australian Dinkum Chili (Original Recipe) recipe.
