---------- Recipe via Meal-Master (tm) v8.04
 
       Title: Australian Dinkum Chili (Original Recipe)
  Categories: Chili
       Yield: 8 servings
 
  17 2/3 oz Walleroo bacon
       2 tb Oil,vegetable
       1    Brown onion,medium,chopped
       1    White onion,chopped
       2    Celery stalks,chopped
       1    Green pepper,diced
   2 1/4 lb Kangaroo shank,red,coarse ch
  17 2/3 oz Kangaroo shank,gry,coarse ch
  17 2/3 oz Emu ham,ground
       2    Garlic cloves
   1 1/8 oz Tasmanian light red chile
   1 1/8 oz Wooroorooka chile
   15/16 oz Mount Isa dark red chile
       5 oz Oregano
     1/4 oz 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
   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 -!- GEcho 1.00/beta+ ! Origin: Old
   Pueblo BBS - Tucson Computer Society 602-744-2314
   (1:300/2)
  
   Area: Cooking
   Msg#: 54 Date: 02-03-93  05:49 From: Michael
   Orchekowski Read: Yes Replied: No
     To: Kelley Werner
                                 Mark: Subj: CHILI 14 of
   16
 
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