Named after our "biggest little town in Australia" just down the road. We guarantee
a bowl of this chilli will make you jump up and hoot ‘n holler. All meat, no beans
for the purist.
1kg lean beef or pork
vegetable oil
1 chopped onion
1 clove garlic, crushed
2 cups beef broth
salt
Cut meat into bite-sized cubes. Brown in hot oil. Add onion and garlic and continue
to cook at medium-high heat for 2 minutes. Turn heat to a low simmer, add chilli
sauce and broth. Cover and cook for 1-2 hours, stirring every 15 minutes. Add
water as needed. Salt to taste. Meat becomes more tender the longer it cooks.
serves 6
advance preparation: Chilli can be made ahead and refrigerated for 2 days until ready to use. It can
also be frozen.
variation: Add 2 cups cooked borlotti or kidney beans to chilli 30 minutes before end of
cooking time.
serving ideas: Serve in individual bowls with a selection of condiments to spoon on top: sour
cream, shredded cheese, chopped red onions, sliced green onions, chopped tomatoes,
chopped fresh chillies, pickled sliced jalapeno chillies, chopped coriander, lime
wedges. Or spoon chilli into hot flour tortillas along with any of the above condiments
for burritos (see page 53). Chilli can also be served over hot rice.
