Modified Tuscon Jailhouse Chili Cwb

1. 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 vinegari 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 PREPARATION Dicei 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)? heavy knife until pureed.
3. Sautei onions in olive oil; when onions clear, add garlic puree.
4. Stiri quickly (less than a minute) to avoid onions browning.
5. Remove sauteed onions and garlic from skillet.
6. Browni 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. Garnishi with grated sharp Cheddari 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.
16. Family Circle Great Ideas, Vol 12, No.