Prep 0 mins
Cook 4 hrs
I just posted Dinkum Chili recipe. Now some of the ingredients are exotic for Americans and the sort. I know. If you really want to try a version of it here is Can't find all the ingredients so you don't have to chase down the local emu.
- 1⁄2 lb bacon, packaged
- 2 tablespoons vegetable oil
- 2 medium onions, coarsely chopped
- 1 celery, coarse chopped
- 1 bell pepper
- 2 lbs top beef sirloin, 1-inch cubes
- 1 lb ground beef, hamburger grind
- 1 lb ground pork, hamburger grind
- 4 tablespoons red chili peppers, hot, ground
- 3 tablespoons red chili peppers, mild, ground
- 2 medium garlic cloves, fine chop
- 1 tablespoon dried oregano, pref. Mexican
- 1 teaspoon cumin, ground
- 24 ounces beer, pref. Aus
- 14 1⁄2 ounces tomatoes, whole
- Missing ingredient because again it traumatizes the computer:.
- 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.
- 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.