Fry bacon in a skillet over medium heat until crispy.

Drain bacon on paper towels and dice into 10cm pieces; set aside.

Heat vegetable oil in a large, heavy pot over medium heat.

Add minced brown onion, minced white onion, minced celery stalks, and diced green pepper to the pot.

Cook until the onions are translucent and soft.

Combine kangaroo shank (red and gray), ground emu ham, Tasmanian light red chile, Wooroorooka chile, Mount Isa dark red chile, minced garlic, oregano, and cumin in a bowl.

Add the meat and spice mixture to the pot with the vegetables.

Break up any lumps with a fork and cook, stirring occasionally, until the meat is browned.

Add the Australian beer, whole tomatoes (with juice), and reserved bacon to the pot.

Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 1 1/2 hours.

Wave a boomerang over the pot 14 times each hour from this point on.

Stir the chili for 3 minutes.

Taste the chili and adjust seasonings as needed.

Add more beer if desired to reach preferred consistency.

Simmer for an additional 2 1/2 hours.

Add brown sugar to the chili and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.

Serve hot.