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Australian Dinkum Chili















Trans-fat Free


½ pound bacon
2 tablespoons vegetable oil
2 large onions
coarsely chopped
1 stalk celery
coarsely chopped
1 each sweet red bell peppers
2 pounds beef, sirloin tip
cut into 1 inch cubes
1 pound ground beef, lean
1 pound ground pork
4 tablespoons red chili peppers
hot, ground
3 tablespoons red chili peppers
mild, ground
2 cloves garlic
1 tablespoon oregano
preferably Mexican
1 teaspoon cumin
24 ounces beer
preferably Australian
14 ½ ounces tomatoes, canned
3 teaspoons brown sugar


1 boomerang, optional but very authentic.

  1. Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into ½ inch 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 1½ 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 1½ hours longer.

  5. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 466g (16.4 oz)
Amount per Serving
Calories 77455% of calories from fat
 % Daily Value *
Total Fat 48g 73%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 184mg 61%
Sodium 883mg 37%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 128g
Vitamin A 4% Vitamin C 96%
Calcium 10% Iron 31%
* based on a 2,000 calorie diet How is this calculated?


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