Australian Dinkum Chili

1/2 lb bacon, packaged
2 T vegetable oil
2 med onions, coarsely chopped
1 celery stalk, coarsely chopped
1 bell pepper(s)
2 lb top beef sirloin, cubes
1 lb beef, hamburger grind
1 lb pork, hamburger grind
4 T red chile, hot, ground
3 T red chile, mild, ground
2 med garlic cloves, fine chop
1 T oregano, dried, pref. Mexican
1 t cumin, ground
2 cn beer, pref. Aus. (12oz)
1 cn tomatoes, whole (14 1/2oz)
3 t brown sugar

Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 1/2" 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. 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.

Yield: 8 Servings

Authentic Texas Border Chili

3 med tomatoes
1 lg Bermuda onion, fine chop
1/4 t oregano, dried, pref. Mexican
2 t paprika
5 lg garlic cloves, fine chop
4 lb beef shank, coarse grind
1 T lard, butter, or bacon drippings
4 scallions, in bunches, chopped
5 bell pepper(s)
5 Serrano chiles, fresh
1 lb chorizo sausage or 1 lb sausage, hot, non-Italian
4 med garlic cloves, fine chop
2 t salt
4 T red chile, hot, ground
4 T red chile, mild, ground
3 T cumin seeds
beer
water

Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned. Place the cumin seeds in a 300' oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.

Yield: 12 Servings