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.
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|Serving Size: 1 Serving (455g)|
|Recipe Makes: 8|
|Calories from Fat: 468 (63%)|
|Amt Per Serving||% DV|
|Total Fat 52g||69 %|
|Saturated Fat 18.5g||92 %|
|Monounsaturated Fat 23.2g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 153mg||47 %|
|Sodium 377.4mg||13 %|
|Potassium 1013.1mg||27 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 12.3g|
|Protein 48g||69 %|
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Calories per serving: 745
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