Modified Tuscon Jailhouse Chili Cwb

• 2 pounds ground beef, lean
• 6 cloves garlic peeled and minced
• 1 can chilli sambal (four ounces) diced green
• 1 can, jalapeno pepper (four ounces) nacho- (casa , fiesta brand)
• 6 tablespoons chili powder
• 1 can tomato paste (six ounces)
• 1 can tomatoes (sixteen ounces) diced
• 1 tablespoons vinegar balsamic
• 1 tablespoons olive oil, extra-virgin
• 1 can pinto beans (twenty one ounces) bush's best pinto , beans, drained
• 1 x bay leaves
• 3 teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons brown sugar
• 1 large onions yellow , weighing about one pound

1. PREPARATION Dice onion, and puree garlic.
2. 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 More(Y/n/=3D)?
3. heavy knife until pureed.
4. Saute onions in olive oil; when onions clear, add garlic puree.
5. Stir quickly (less than a minute) to avoid onions browning.
6. Remove sauteed onions and garlic from skillet.
7. Brown beef in skillet; drain well.
8. Add sauteed onions and garlic, stir quickly, then pour into crockpot.
9. Add all other ingredients and stir.
10. Cook eight hours on low, four hours on high.
11. OPTIONAL: Best cooled and re-heated.
12. Garnish with grated sharp Cheddar cheese and sliced green onions; serve with corn chips.
13. 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.
14. Add salt to the water the next morning, and slowly bring to a boil.
15. Boil ten minutes, cover, and let simmer for two hours until beans are tender.
16. Drain before using in recipe.

ground beef, garlic, chilli sambal, jalapeno pepper, chili powder, tomato paste, tomatoes, vinegar balsamic, olive oil, pinto beans, bay leaves, cumin, salt, black pepper, brown sugar, onions

Taken from recipeland.com/recipe/v/modified-tuscon-jailhouse-chili-47817 (may not work)