Recipe - Australian Dinkum Chili

One half pound Bacon,packaged
2 tablespoon Oil,vegetable
2 Onions,med,coarsely chopped
1 Celery stalk,coarse chopped
1 Bell pepper(s)
2 pound Top beef sirloin,1" cubes
1 pound Beef,hamburger grind
1 pound Pork,hamburger grind
4 tablespoon Red chile,hot,ground
3 tablespoon Red chile,mild,ground
2 Garlic cloves,med,fine chop
1 tablespoon Oregano,dried,pref. Mexican
1 teaspoon Cumin,ground
2 cn Beer,pref. Aus.(12oz ea)
1 cn Tomatoes,whole(14 1/2oz ea)
3 teaspoon Brown sugar
1 Boomerang(opt but authentic)

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 meatandspice 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 One half 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 One half hours longer.

5. Add the brown sugar and simmer for 15 minutes longer, vigorously waving
the boomerang over the pot.