Modified Tuscon Jailhouse Chili

• 2 pounds ground beef, lean
• 6 cloves garlic
• 4 ounces green chili peppers diced
• 4 ounces jalapeno pepper nacho sliced
• 6 tablespoons chili powder
• 6 ounces tomato paste
• 16 ounces tomatoes diced
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil, extra-virgin
• 21 ounces pinto beans drained
• 1 whole bay leaves
• 3 teaspoons cumin ground
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons brown sugar
• 1 large yellow onion weighing about 1 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 heavy knife until pureed.
3. Saute onions in olive oil; when onions clear, add garlic puree.
4. Stir quickly (less than a minute) to avoid onions browning.
5. Remove sauteed onions and garlic from skillet.
6. Brown beef in skillet; drain well.
7. Add sauteed onions and garlic, stir quickly, then pour into crockpot.
8. Add all other ingredients and stir.
9. Cook eight hours on low, four hours on high.
10. OPTIONAL: Best cooled and re-heated.
11. Garnish with grated sharp Cheddar cheese and sliced green onions; serve with corn chips.
12. 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.
13. Add salt to the water the next morning, and slowly bring to a boil.
14. Boil ten minutes, cover, and let simmer for two hours until beans are tender.
15. Drain before using in recipe.

ground beef, garlic, green chili peppers, pepper, chili powder, tomato paste, tomatoes, balsamic vinegar, olive oil, pinto beans, bay leaves, cumin ground, salt, black pepper, brown sugar, yellow onion

Taken from recipeland.com/recipe/v/modified-tuscon-jailhouse-chili-47675 (may not work)