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
We can track the history of `recipes` way back into the far past, at least as far back into recorded history as the Egyptians, and quite possibly further than that. Having said that, generally, these ancient recipes were just very basic hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe in existence, according to historians are some stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Later on, in Roman times around 25BC a roman called Apicius assembled a collection of documents describing recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were split into appetizers, main course and afters, something that is very familiar to us today. Aspicius also informs us how the ancient chefs used many different spices and herbs, including a few that will be familiar to modern chefs like bay, mint and asafoetida. Later on, we have a couple of interesting books from the fourteenth century - one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the curry that appears on menues today, but instead recipes for the types of food cooked for the rich people of the time. Later on in the 1400s, knights returning from the crusades brought back many foods, spices and herbs from Arab countries, including spices like coriander, basil and rosemary. These new foods and spices led to a torrent in manuscripts on food, some of which are now in private libraries. By the advent of the twentieth century, cooking books are in great demand, due to more people being able to read, people having increased spare time and having more money. |
We hope you enjoy this Australian Dinkum Chili recipe.
