First Time Chili (Brenda's)

Yield: 1 Servings

2 lb boneless stew (ground once)
2 onions
1 celery stalk
1/4 bell pepper
2 Tbsp cooking oil
1 package Lipton onion soup
14 1/2 oz can stewed tomatoes
14 1/2 oz can whole tomatoes
8 oz can tomato sauce
32 oz jar Ragu sauce (chunky style
2 bay leaves, chili powder to
1 crab boil oil to taste, Creole
1 garlic powder, To Taste

note: the crab boil oil is liquid crab boil. Brown ground beef in
large pot. Then add chili powder, Creole seasoning, & garlic powder.
In a skillet saute chopped onions, celery & bell pepper. Add sauteed
seasoning to ground beef. Add tomatoes, tomato sauce, & onion soup.
Add remaining ingredients, let simmer for 20 minutes or until done,
Do not over cook.




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Dinkum Chili

Yield: 8 Servings

500 g wallaroo bacon
2 Tbsp vegetable oil
1 Kg red kangaroo shank, chopped
500 g gray kangaroo steak, chopped
500 g emu ham, Ground
31 1/2 g tasmanian light red chili
31 1/2 g wooroorooks chili
26 1/2 g mount isa dark red chili
140 g oregano
1 Tbsp cumin
3 Tbsp brown sugar
1 white onion, chopped
1 brown onion, chopped
2 celery stalks, chopped
1 green pepper, diced
2 garlic cloves, minced
740 ml Australian beer
1 can whole tomatoes #411

Combine all ingredients and simmer until ready to serve. Serve hot.

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Cyclone Chili

Yield: 6 Servings

1/3 cup lard
4 lb beef chuck, cut into 1/2 inc
1 large onion, chopped
3 cloves garlic, finely chopped
1 cup drained nopalitos canned
1 green pepper strips
12 (or fresh) serrano peppers, canned
1 chopped, or 12 tiny green h
1 seeded and, Chopped
2 10-ounce can s Mexican green
1 cut-up, fresh tomatillos* (a
1 6-ounce can tomato paste
1 1/2 cup beef stock (or beef br)
-Canned
1/3 cup fresh coriander (or 1)
-Chopped
1 coriander, Ground
5 tsp cumin seeds (or ground)
-Crushed
1 1/2 tsp salt
1/2 tsp black pepper, Ground

Heat lard in large heavy kettle; add meat, about 1 pound at a time,
removing after each pound is browned. After all four pounds are
browned, put onions and garlic in kettle and cook until soft. Return
all beef to kettle. Rinse cactus pieces in cold water; drain and add
to beef. Also add peppers, green tomatoes, tomato paste, beef stock,
coriander, cumin, salt and pepper. Cover and simmer about 2 1/2
hours. Makes about 2 1/2 quarts. * If using fresh tomatillos,
increase beef stock or broth to 3 cups.

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