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 ****************************************
