Modified Tuscon Jailhouse Chili

Course : Chili
Serves: 6 - 8
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Preparation / Directions:

***A VERY HOT CHILI*** INGREDIENTS 2 pounds lean ground beef 6 cloves garlic 1 can (four ounces) diced green chilies (Casa Fiesta brand) 1 can (four ounces) nacho-sliced jalapeno peppers (Casa Fiesta brand) 6 TBS chili powder 1 can (six ounces) Hunt's tomato paste 1 can (sixteen ounces) diced tomatoes 1 TBS balsamic vinegar 1 TBS Extra-Virgin olive oil 1 can (twenty one ounces) Bush's Best pinto beans, drained 1 whole bay leaf 3 ts ground cumin 1 ts salt 1 ts pepper 2 TBS brown sugar 1 large yellow onion weighing about one pound PREPARATION Dice onion, and puree garlic. To puree garlic, put a clove under a knife blade, hit the blade, which will remove the peel, then dice the clove, add a little salt, and crush the diced clove under the blade of a heavy knife until pureed. Saute onions in olive oil; when onions clear, add garlic puree. Stir quickly (less than a minute) to avoid onions browning. Remove sauteed onions and garlic from skillet. Brown beef in skillet; drain well. Add sauteed onions and garlic, stir quickly, then pour into crockpot. Add all other ingredients and stir. Cook eight hours on low, four hours on high. OPTIONAL: Best cooled and re-heated. Garnish with grated sharp Cheddar cheese and sliced green onions; serve with corn chips. To use dried instead of canned beans, soak two and two-thirds cups (one pound) pinto or kidney beans overnight in three times their volume of water. Add salt to the water the next morning, and slowly bring to a boil. Boil ten minutes, cover, and let simmer for two hours until beans are tender. Drain before using in rec

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