Recipe - Modified Tuscon Jailhouse Chili

***A VERY HOT CHILI***

Serves six to eight

INGREDIENTS

2 pounds lean ground beef 6 cloves garlic 1 can (four ounces) minced green
chilies (Casa Fiesta brand) 1 can (four ounces) nacho cut or sliced up jalapeno
peppers (Casa Fiesta brand) 6 TBS chili powder 1 can (six ounces) Hunt's
tomato paste 1 can (sixteen ounces) minced tomatoes 1 TBS balsamic vinegar 1
TBS ExtraVirgin olive oil 1 can (twenty one ounces) Bush's Best pinto
beans, drained 1 whole bay leaf 3 teaspoon ground cumin 1 teaspoon salt 1 teaspoon 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 minced 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 reheated. Garnish with grated sharp Cheddar
cheese and cut or sliced up green onions; serve with corn chips.
To use dried instead of canned beans, soak two and twothirds 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. Family Circle Great Ideas, Vol 12, No. 4, originally posted by
Fred ****************************************

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini