Tuscon Jailhouse Chili
Source of Recipe
the web
List of 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
Recipe
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.
Serves six to eight.
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