Categories: Chili, Beans 
      Yield: 8 servings 
  
    500 g  Walleroo bacon                 31 1/2 g  Tasmanian light red chile 
      2 tb Oil,vegetable                  31 1/2 g  Wooroorooka chile 
      1    Brown onion,medium,chopped     26 1/2 g  Mount Isa dark red chile 
      1    White onion,chopped               140 g  Oregano 
      2    Celery stalks,chopped               1 g  Cumin(fluid measure) 
      1    Green pepper,diced                       Australian beer(740ml btl) 
      1 kg Kangaroo shank,red,coarse ch        1 cn Tomatoes,whole(4l ea) 
    500 g  Kangaroo shank,gry,coarse ch             Brown sugar(3 fluid drams) 
    500 g  Emu ham,ground                      1    Boomerang 
      2    Garlic cloves                   
  
  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) 
   
  ل Area: Cooking 
  لللللللللللللللللللللللللللللللللللللللللللللللللللللللللللللل Msg#: 54 
  Date: 02-03-93  05:49 From: Michael Orchekowski Read: Yes Replied: No 
    To: Kelley Werner                                Mark: Subj: CHILI 14 of 
  16