Australian Dinkum Chili
Yield: 8 servings
- 1/2 pound bacon
- 2 tablespoons vegetable oil
- 2 medium onions, coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 bell peppers, chopped
- 1 (2 pound) top beef sirloin, 1-inch cubes
- 1 pound beef, hamburger grind
- 1 pound pork, hamburger grind
- 4 tablespoons ground hot red chile
- 3 tablespoons ground mild red chile
- 2 garlic cloves, finely chopped
- 1 tablespoon dried Mexican oregano
- 1 teaspoon ground cumin
- 2 (12 ounce) cans Australian beer
- 1 (14 1/2 ounce) can whole tomatoes
- 3 teaspoons brown sugar
- 1 Boomerang (optional, but authentic)
- Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 1/2-inch 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.