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home > recipes > meat > australian dinkum chili
Title: Australian Dinkum Chili Categories: Ground beef, Chili, Pork, Alcohol, Ethnic Yield: 8 servings 1/2 lb Bacon 2 tb Vegetable oil 2 md Onions; coarsely chopped 1 Celery stalk; coarse chopped 1 Bell pepper 2 lb Top beef sirloin; cut into - 1" cubes 1 lb Ground beef 1 lb Ground pork 4 tb Ground Red hot chili 3 tb Ground Red mild chili 2 md Garlic cloves; fine chop 1 tb Oregano 1 ts Ground Cumin 24 oz Beer 1 cn Whole tomatoes (14 1/2oz ea) 3 ts Brown sugar 1 Boomerang (opt) 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.

Australian Dinkum Chili


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list all recipes for MEAT (1007)
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keyword: australian
keyword: dinkum
keyword: chili
ethnicity: australian/south pacific
recipes for meat
recipes by johanssen
Email Address:
(posted August 17, 1998)


Title: Australian Dinkum Chili
Categories:
Ground beef, Chili, Pork, Alcohol, Ethnic
Yield: 8 servings

1/2 lb
Bacon
2 tb Vegetable oil
2 md Onions; coarsely chopped
1
Celery stalk; coarse chopped
1
Bell pepper
2 lb Top
beef sirloin; cut into - 1" cubes
1 lb
Ground
beef
1 lb Ground
pork
4 tb Ground Red
hot chili
3 tb Ground Red mild chili
2 md
Garlic cloves; fine chop
1 tb
Oregano
1 ts Ground
Cumin
24 oz
Beer
1 cn Whole tomatoes (14 1/2oz ea)
3 ts
Brown sugar
1 Boomerang (opt)

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.


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