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Australian Dinkum Chili

1/2 lb Bacon,packaged
2 tb Oil,vegetable
2 Onions,med,coarsely chopped
1 Celery stalk,coarse chopped
1 Bell pepper(s)
2 lb Top beef sirloin,1" cubes
1 lb Beef,hamburger grind
1 lb Pork,hamburger grind
4 tb Red chile,hot,ground
3 tb Red chile,mild,ground
2 Garlic cloves,med,fine chop
1 tb Oregano,dried,pref. Mexican
1 ts Cumin,ground
2 cn Beer,pref. Aus.(12oz ea)
1 cn Tomatoes,whole(14 1/2oz ea)
3 ts Brown sugar
1 Boomerang(opt but authentic)


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.~





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