Australian Dinkum Chili

Recipe Ingredients

1/2 lb	227g / 8oz	Bacon - packaged
2 tablespoons	30ml	Oil - vegetable
2		Onions - med, coarsely chopped
1		Celery stalk - coarse chopped
1		Bell pepper - (s)
2 lbs	908g / 32oz	Top beef sirloin - 1" cubes
1 lb	454g / 16oz	Beef - hamburger grind
1 lb	454g / 16oz	Pork - hamburger grind
4 tablespoons	60ml	Red chile - hot, ground
3 tablespoons	45ml	Red chile - mild, ground
2		Garlic cloves - med, fine chop
1 tablespoon	15ml	Oregano - dried, pref. Mexican
1 teaspoon	5ml	Cumin - ground
2		Beer - pref. Aus.(12oz ea)
1		Tomatoes - whole(14 1/2oz ea)
3 teaspoons	15ml	Brown sugar

Recipe Instructions

Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 1/2" dice and reserve. 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.

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.

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.

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

Source:
Jo Anne Merrill

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