Tuscon Jailhouse Chili (Modified)

Course : Chili
Serves: 6
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2 pounds lean ground beef
6 cloves garlic
4 ounces Ortega chopped green chiles
4 ounces Casa Fiesta nacho sliced jalapeno peppers
6 tablespoons chili powder
6 ounces tomato paste
16 ounces diced tomatoes
1 tablespoons balsamic vinegar
1 tablespoons extra virgin olive oil
21 ounces Bushs Best pinto beans -- drained
1 whole bay leaf
3 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper
2 tablespoons brown sugar
1 large yellow onion (about 1 pound) -- diced

Preparation / Directions:

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 recipe.

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