Yield: 8 servings
1/2 pound bacon
2 tablespoons vegetable oil
2 medium onions, coarsely chopped
1 celery stalk, coarsely chopped
1 bell peppers, chopped
1 (2 pound) top beef sirloin, 1-inch cubes
1 pound beef, hamburger grind
1 pound pork, hamburger grind
4 tablespoons ground hot red chile
3 tablespoons ground mild red chile
2 garlic cloves, finely chopped
1 tablespoon dried Mexican oregano
1 teaspoon ground cumin
2 (12 ounce) cans Australian beer
1 (14 1/2 ounce) can whole tomatoes
3 teaspoons 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 1/2-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 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.