Australian Dinkum Chili

Ingredients

Amount		Ingredient	Preparation
1/2	pound	bacon
2	tablespoons	vegetable oil
2	large	onions	coarsely chopped
1	stalk	celery	coarsely chopped
1	each	sweet bell pepper
2	pounds	beef, sirloin tip	cut into 1 inch cubes
1	pound	ground beef, lean
1	pound	ground pork
4	tablespoons	red chili peppers	hot, ground
3	tablespoons	red chili peppers	mild, ground
2	cloves	garlic	minced
1	tablespoon	oregano leaves	preferably Mexican
1	teaspoon	cumin
24	ounces	beer	preferably Australian
14 1/2	ounces	tomatoes, canned	whole
3	teaspoons	brown sugar

Directions

1 boomerang, optional but very authentic.

1. Fry the bacon in a skillet over medium heat. Drain the strips on paper
toweling and cut into 1/2 inch 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.