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Australian Dinkum Chili
8 1/2 lb Bacon,packaged
3 T Red chile,mild,ground
2 T Oil,vegetable
2 Garlic cloves,med,fine chop
2 Onions,med,coarsely chopped
1 T Oregano,dried,pref. Mexican
1 Celery stalk,coarse chopped
1 t Cumin,ground
1 Bell pepper(s)
2 cn Beer,pref. Aus.(12oz ea)
2 lb Top beef sirloin,1" cubes
1 cn Tomatoes,whole(14 1/2oz ea)
1 lb Beef,hamburger grind
3 t Brown sugar
1 lb Pork,hamburger grind
1 Boomerang(opt but authentic)
4 T Red chile,hot,ground
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. 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.
“Barbecue is a guy thing, a throwback to the spit-roasted woolly mammoth perhaps. It tends to be written about today (and debated in endless detail) like a sporting event, which in fact it has become: thousands of tiny local competitions are rapidly giving way to several major barbecue leagues, with their own playoffs, world series - and six-figure purses.”
Molly O'Neill
The Air Potato (Dioscorea bulbifera) is a relative of the yam which is native to South Asia, and is cultivated to a limited extent in the U.S. In Florida and the tropics it is mostly considered a weed. Large potato like tubers form in the leaf axils, and can weigh several pounds. Also called aerial yam, potato yam and air potato yam.
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