Australian dinkum chili


1/2 lb bacon
2 tbsp 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 tbsp ground red hot chili
3 tbsp ground red mild chili
2 md garlic cloves; fine chop
1 tbsp oregano
1 tsp ground cumin
24 oz beer
14 1/2 oz can whole tomatoes
3 tsp brown sugar

How to prepare

Fry the bacon in a skillet over med heat. Drain the strips on paper toweling and cut into 1/2″ dice and reserve. Heat the oil in a lg heavy pot over med 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. 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. Yield: 8 servings

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