Australian Dinkum Chili
Submitted by 12345
Australian Dinkum Chili packs cubed sirloin, ground beef, ground pork, and bacon into a beer-braised, slow-simmered pot with ground chiles and a touch of brown sugar. Three meats, one legendary bowl.
YIELD
8 servingsPREP
10 minCOOK
4 hrsREADY
4 hrsG’day, chili lovers. This one’s a beast.
Australian Dinkum Chili throws together three meats (cubed sirloin tip, ground beef, and ground pork) plus bacon for good measure, then lets the whole lot simmer in beer and tomatoes for a solid three hours.
The spice blend is classic chili territory: ground hot and mild red chiles, cumin, oregano, and garlic. A touch of brown sugar at the end rounds out the heat with just enough sweetness.
The original recipe calls for waving a boomerang over the pot fourteen times each hour. We can’t confirm this improves the flavor, but we also can’t rule it out.
This is not a quick weeknight dinner. This is a weekend project chili, the kind you make when you want the house to smell incredible and the pot to feed a crowd.
Pro Tips
- Cut the sirloin into proper one-inch cubes. Smaller pieces will break down too much during the long simmer. You want tender chunks with some chew, not mush.
- Use a full-bodied lager for the beer. Something with malt backbone will enrich the broth. Avoid anything too hoppy or bitter.
- Don’t skip the bacon. It adds a smoky undercurrent that ties the three meats together beautifully.
- Taste and adjust after the first 90 minutes of simmering. The chili concentrates as it cooks, so what seems mild early on will build heat over time.
Ingredients
Directions
1 boomerang, optional but very authentic.
Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into ½ inch 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 1½ 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 1½ hours longer.
Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.
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