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  Australian dinkum chili
 
Yield: 8 servings
 
1/2 lb Bacon packaged 3 tb Red chile mild ground      2 tb Oil vegetable 2 Garlic cloves med fine chop
2 Onions
 med coarsely chopped 1 tb Oregano dried pref. Mexican 1 Celery stalk coarse chopped 1 ts Cumin ground 1 Bell pepper(s) 2 cn Beer pref. Aus.(12oz ea) 2 lb Top beef sirloin 1" cubes 1 cn Tomatoes whole(14 1/2oz ea) 1 lb Beef hamburger grind 3 ts Brown sugar 1 lb Pork hamburger grind 1 Boomerang(opt but authentic) 4 tb Red chile hot ground 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.~

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