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
Written cooking instructions as a concept can be tracked way back into the distant past, in truth as far back into recorded history as the Egyptians, and potentially, even further back. However, generally, these early cook books were just basic pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to academics is a collection of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Later on, in The time of the romans 25BC a man called Apicius assembled a few documents which described recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, main course and dessert, a very modern way of dining. Additionally, he informs us how the chefs of Roman times made use of many different spices, including a few that will be familiar to modern chefs such as basil, rue and asafoetida. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab cooking, including spices like parsley and basil. These new foods and spices prompted a torrent in publications on food, the majority of which are kept safe in private libraries. Over the succeeding few centuries, the powerful families of the West tried to serve the best banquets, and as a consequence, the best chefs and their recipe collections were much in demand. Nevertheless, it wasn`t until the nineteenth century that fine cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing popular recipes of the day. When we get to the 20th century, recipe books are increasing in popularity due to more people being able to read, people having increased spare time and having more disposable income. |
We hope you enjoy this Australian Dinkum Chili (Original Recipe) recipe.
