Modified Tuscon Jailhouse Chili

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.