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Recipe Name: Australian Dinkum Chili Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

1/2 Pound(s) Bacon, packaged
2 Tablespoon(s) Oil, vegetable
2 Onions, medcoarsely chopped
1 Celery stalk, coarse chopped
1 Bell pepper, s
2 Pound(s) Top beef sirloin, 1" cubes
1 Pound(s) Beef, hamburger grind
1 Pound(s) Pork, hamburger grind
4 Tablespoon(s) Red chile, hotground
3 Tablespoon(s) Red chile, mildground
2 Garlic cloves, medfine chop
1 Tablespoon(s) Oregano, driedpref. mexican
1 Teaspoon(s) Cumin, ground
2 Beer, pref. Aus.12oz ea
1 Tomatoes, whole14 1/2oz ea
3 Teaspoon(s) Brown sugar
1 Boomerang, opt but authentic
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.

Nutrition (calculated from recipe ingredients)
Calories: 252
Calories From Fat: 149
Total Fat: 16.6g
Cholesterol: 33.9mg
Sodium: 366.9mg
Potassium: 107.4mg
Carbohydrates: 15.5g
Fiber: 3g
Sugar: 2.2g
Protein: 10.4g

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