*  Exported from  MasterCook  *

                  MODIFIED TUSCON JAILHOUSE CHILI *CWB

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili                            Crockpot

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
*****  NONE  *****

 ***A VERY HOT CHILI***

 Serves six to eight

 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
   recipe.
 Family Circle Great Ideas, Vol 12, No. 4, originally
 posted by Fred ****************************************



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