Best Dinkum Chili With Boomrang Recipes

Australian Dinkum Chili image

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Chili

Number Of Ingredients 16

1/2 pound(s) bacon
2 tablespoon(s) vegetable oil
2 medium onions, coarsely chopped
1 stalk(s) celery, coarsely chopped
1 - bell pepper
2 pound(s) top beef sirloin, cut into 1-inch cubes
1 pound(s) hamburger
1 pound(s) ground pork
4 tablespoon(s) ground red pepper
3 tablespoon(s) ground chili pepper
2 - garlic cloves, finely chopped
1 tablespoon(s) dried oregano, preferably mexican
1 teaspoon(s) ground cumin
24 ounce(s) beer, preferably australian
14 1/2 ounce(s) canned whole tomatoes
3 teaspoon(s) brown sugar

Steps:

Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 1/2-inch dice and reserve.
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.
Combine all the beef and pork 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.
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.
Taste, adjust seasonings, and add more beer if desired. Simmer for 2 1/2 hours longer.
Add the brown sugar and simmer for 15 minutes longer.

Dinkum Chili With Boomrang image

Provided by drhousespcatcher

Categories Meat

Time 4h

Yield 8 serving(s)

Number Of Ingredients 18

500 g walleroo bacon
2 tablespoons oil, vegetable
1 medium brown onion, chopped
1 white onion, chopped
2 celery ribs, chopped
1 green pepper, diced
1 kg kangaroo shanks, red, coarse chopped
500 g kangaroo shanks, gry, coarse chopped
500 g emu ham, ground
2 garlic cloves
31 1/2 g tasmanian light red chili peppers
31 1/2 g wooroorooka chilies
26 1/2 g mount isa dark red chili peppers
140 g oregano
1 g cumin (fluid measure)
australian beer (740ml)
14 1/2 ounces canned tomatoes, whole, processed
brown sugar (3 fluid drams)

Steps:

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.
Next up:.
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.
Now the directions:.
Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 10cm dice and reserve.
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.
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.
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.
Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.

Nutrition Facts : Calories 358.9, Fat 32.1, SaturatedFat 9.9, Cholesterol 42.5, Sodium 597.5, Carbohydrate 10, Fiber 3.1, Sugar 3.8, Protein 8.8