Tucson jailhouse chili
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion | |
| 6 | Cloves garlic; peeled | |
| 2 | pounds | Ground beef |
| 1 | can | Diced green chilies (4 oz) |
| 1 | can | Jalapeno peppers (4 oz) |
| 1 | can | Diced tomatoes (12 oz) |
| 1 | can | Tomato paste (6 oz) |
| 6 | tablespoons | Chili powder (or more) |
| 3 | teaspoons | Ground cumin |
| 1 | tablespoon | Vinegar |
| 2 | tablespoons | Brown sugar |
| 1 | tablespoon | Salad oil |
| 1 | pounds | Pinto or kidney beans |
| ; cooked and drained | ||
| Salt | ||
| Pepper | ||
| Grated sharp cheddar | ||
| Cheese; (garnish) | ||
| Sliced green onions; | ||
| (garnish) | ||
Directions
Dice onion; saute in heavy Dutch oven. Dice garlic and add when onions are clear. Stir for 30 seconds; add ground beef, green chilis, jalapeno peppers, tomatoes, tomato paste, chili powder, cumin, vinegar, brown sugar, oil and drained beans. Simmer for 1½ to 2 hours (DO NOT BOIL). Adjust seasoning with salt and pepper to taste. Garnish with cheese and green onion. Serve with corn chips.