Australian Dinkum Chilichili 1/2 lb bacon,packaged 2 tablespoon 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 tablespoon red chile,hot,ground 3 tablespoon red chile,mild,ground 2 garlic cloves,med,fine chop 1 tablespoon oregano,dried,pref. mexican 1 teaspoon cumin,ground 2 can beer,pref. aus.(12oz ea) 1 can tomatoes,whole(14 1/2oz ea) 3 teaspoon 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.~ |
