Australian dinkum chili

Yield: 8 servings

Measure Ingredient
½ pounds Bacon,packaged
2 tablespoons Oil,vegetable
2 \N Onions,med,coarsely chopped
1 \N Celery stalk,coarse chopped
1 \N Bell pepper(s)
2 pounds Top beef sirloin,1\" cubes
1 pounds Beef,hamburger grind
1 pounds Pork,hamburger grind
4 tablespoons Red chile,hot,ground
3 tablespoons Red chile,mild,ground
2 \N Garlic cloves,med,fine chop
1 tablespoon Oregano,dried,pref. Mexican
1 teaspoon Cumin,ground
2 cans Beer,pref. Aus.(12oz ea)
1 can Tomatoes,whole(14 1/2oz ea)
3 teaspoons Brown sugar
1 \N Boomerang(opt but authentic)

1. Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into ½" 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 beef and pork 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 1½ hours. Wave a boomerang over the pot 14 times each hour from this point on. (This is definitely optional adding no noticeable flavor, just a touch of authenticity and humor.) Stir for 3 minutes. Taste, adjust seasonings, and add more beer if desired. Simmer for 2 ½ hours longer.~ 5. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.~

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