Recipe#3201

Title: Australian Dinkum Chili

SOAR

1/2  pound         Bacon -- packaged
   2      tablespoons   Oil -- vegetable
   2                    Onions,med -- coarsely chopped
   1                    Celery stalk -- coarse chopped
   1                    Bell pepper(s)
   2      pounds        Top beef sirloin -- 1" cubes
   1      pound         Beef -- hamburger grind
   1      pound         Pork -- hamburger grind
   4      tablespoons   Red chile,hot -- ground
   3      tablespoons   Red chile,mild -- ground
   2                    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                    Boomerang(opt but authentic)
1. Fry the bacon in a skillet over medium heat. Drain the strips on paper
toweling and cut into 1/2" 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 1 1/2 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 1/2 hours
longer. 5. Add the brown sugar and simmer for 15 minutes longer, vigorously
waving the boomerang over the pot.