Yield: 1 Servings
***A VERY HOT CHILI***
Serves six to eight
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
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 ****************************************