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Arizona's Tuscon Jailhouse Chili




Source of Recipe


Family Circle Great Ideas, Vol 12, No. 4


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