Dinkum Chili With Boomrang

1. 1

   Notes several: First the computer threw fits with Kangaroo shanks therefore it is now Kangaroo Steaks, shanks. Second the last missing ingredient is: 1 boomrang.

2. 2

   Next up:

3. 3

   This calls for one can of tomatoes, [41 ea] Now. It has been a while since I experimented with the American version of the can so I took my best guess. Note that measurement is American. IF you make this, add the tomatoes slowly to your consistency and figure you might need a lot less or a lot more. I will correct it as soon as I try it again. I am therefore leaving the Australian measurements intact.

4. 4

   Now the directions:

5. 5

   Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 10cm dice and reserve.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

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

* Per serving · 4 servings · Values may vary.