A Red Chili Nightmare

INGREDIENTS:

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)

? Area: Cooking ?????????????????????????????????????????????????????????????? Msg#: 54 Date: 02-03-93 05:49