Modified Tuscon Jailhouse Chili
Yield
6 servingsPrep
25 minCook
8 hrsReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground beef, lean
|
|
| 6 | cloves |
garlic
|
|
| 4 | ounces |
green chili peppers
diced |
|
| 4 | ounces |
jalapeño 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground beef, lean
|
|
| 6 | cloves |
garlic
|
|
| 115.6 | ml/g |
green chili peppers
diced |
|
| 115.6 | ml/g |
jalapeño pepper
nacho sliced |
|
| 9E+1 | ml |
chili powder
|
|
| 173.4 | ml/g |
tomato paste
|
|
| 462.4 | ml/g |
tomatoes
diced |
|
| 15 | ml |
balsamic vinegar
|
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 606.9 | ml/g |
pinto beans
drained |
|
| 1 | whole |
bay leaves
|
*
|
| 15 | ml |
cumin
ground |
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 3E+1 | ml |
brown sugar
|
|
| 1 | large |
yellow onion
weighing about 1 pound |
|
Directions
PREPARATION: Dice onion, and purée garlic.
To purée 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.
Sauté onions in olive oil; when onions clear, add garlic puree.
Stir quickly (less than a minute) to avoid onions browning.
Remove sautéed onions and garlic from skillet.
Brown beef in skillet; drain well.
Add sautéed 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.
