Title: Australian dinkum chili
 Categories: Chili
      Yield: 8 servings
 
    1/2 lb Bacon,packaged
      2 T  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 T  Red chile,hot,ground
      3 T  Red chile,mild,ground
      2    Garlic cloves,med,fine chop
      1 T  Oregano,dried,pref. Mexican
      1 t  Cumin,ground
      2 cn Beer,pref. Aus.(12oz ea)
      1 cn Tomatoes,whole(14 1/2oz ea)
      3 t  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.~