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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: "ilyce"
½ pound bacon
2 tablespoon vegetable oil
2 medium onions, coarsely chopped
1 celery stalk, coarsely chopped
1 bell pepper
2 pound top beef sirloin, 1 inch cubes
1 pound ground beef,
1 pound ground pork
4 tablespoon ground hot red chiles
3 tablespoon ground mild red chiles
2 garlic cloves, finely chopped0
1 tablespoon dried oregano, preferably Mexican
1 teaspoon ground cumin
2 can beer, preferably Australian (12 ounce)
1 can (14 ½ can) whole tomatoes
3 teaspoon brown sugar
1 boomerang, optional, but authentic
Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into ½ inch 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 bowned. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 ½ 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 ½ hours longer.. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.