Categories: Chili, Beans 
      Yield: 8 servings 
  
    1/2 lb Bacon,packaged                      3 tb Red chile,mild,ground 
      2 tb Oil,vegetable                       2    Garlic cloves,med,fine chop 
      2    Onions,med,coarsely chopped         1 tb Oregano,dried,pref. Mexican 
      1    Celery stalk,coarse chopped         1 ts 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 ts Brown sugar 
      1 lb Pork,hamburger grind                1    Boomerang(opt but authentic) 
      4 tb Red chile,hot,ground            
  
  1. Fry the bacon in a skillet over medium heat. Drain the strips on paper 
  toweling and cut into 1/2" 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 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.~ 5. Add the brown sugar and simmer for 15 minutes 
  longer, vigorously waving the boomerang over the pot.~