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 possible to trace the history of meal recipes way back into the distant past, in fact as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, generally, these old cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to academics are a few tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Later on, in The time of the roman empire 25BC a man called Apicius assembled a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, he recounts how the meals were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. He also describes how the cooks of Roman times made use of a wide range of spices and herbs, including a few you will know for example bay, mint and parsley. Later, in the fifteenth century, the Crusaders brought back many new foods and spices from Arab countries, including spices like basil and coriander. The introduction of these new culinary ideas prompted an explosion in books on cookery, the majority of which still exist in private collections. During the following few hundred years, the powerful families of the West strove to lay on the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were at a premium. Nevertheless, it wasn`t until the 1800s that cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and writing down recipes of the day. By the arrival of the 20th century, cookery books are in great demand, mostly as a result of higher levels of literacy, people having increased spare time and having more money to spend. |
We hope you enjoy this Australian Dinkum Chili (Original Recipe) recipe.
