1/2 lb bacon,packaged
2 tbsp oil,vegetable
2 onions,med,coarsely chopped
1 celery stalk,coarse chopped
1 bell pepper(s)
2 lb top beef sirloin,1 cubes
1 lb beef,hamburger grind
1 lb pork,hamburger grind
4 tbsp red chile,hot,ground
3 tbsp red chile,mild,ground
2 garlic cloves,med,fine chop
1 tbsp oregano,dried,pref. mexican
1 tsp cumin,ground
2 can beer,pref. aus.(12oz ea)
1 can tomatoes,whole(14 1/2oz ea)
3 tsp brown sugar
1 boomerang(opt but authentic)
Directions
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.
Servings: 8 servings
Australian Dinkum Chili Recipe brought to you by Recipe Ideas
Categories: Australian; Chili
The History of Recipes
Written cooking instructions as a concept can be tracked way back into distant history, in truth as far back as ancient Egypt, and possibly even further. However, sadly, these old records were just simple pictorial recipes for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to historians is a collection of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a number of scripts describing recipes prepared by the Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius tells us how the Romans made use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs for example basil, mint and asafoetida. Over the following few centuries, the wealthy families of Wesstern Europe competed with each other to offer the best banquets, and because of this the best cooks and their recipes were greatly in demand. Nevertheless, it wasn`t until the 1800s that haute cuisine and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing recipes of the day. When we get to the 1900s, recipe publications are in great demand, due to higher levels of literacy, people having more spare time and having more money. The arrival of TV brought us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Australian Dinkum Chili recipe.
