“Australian Dinkum Chili. Way way back, I posted this to my site. I have no clue where I got this from and if anyone knows let me know so I can credit it. I just plain liked the recipe and since I can barely access the site anymore since it is on its way out, I am posting it here to save it.”

Ingredients Nutrition


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

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