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Australian Dinkum Chili (Original Recipe)

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      Title: AUSTRALIAN DINKUM CHILI (ORIGINAL RECIPE)
 Categories: Chili
      Yield: 8 Servings
 
    500 g  Walleroo bacon
      2 tb Oil,vegetable
      1    Brown onion,medium,chopped
      1    White onion,chopped
      2    Celery stalks,chopped
      1    Green pepper,diced
      1 kg Kangaroo shank,red,coarse ch
    500 g  Kangaroo shank,gry,coarse ch
    500 g  Emu ham,ground
      2    Garlic cloves
 31 1/2 g  Tasmanian light red chile
 31 1/2 g  Wooroorooka chile
 26 1/2 g  Mount Isa dark red chile
    140 g  Oregano
      1 g  Cumin(fluid measure)
           Australian beer(740ml btl)
      1 cn Tomatoes,whole(4l ea)
           Brown sugar(3 fluid drams)
      1    Boomerang
 
  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 more beer id
  desired. Simmer for 2 1/2 hours longer.
  
  5. Add the brown sugar and simmer for 15 minutes longer, vigorously
  waving the boomerang over the pot.
 
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