INGREDIENTS

INSTRUCTIONS

Serves six to eight  INGREDIENTS  2 pounds lean ground beef 6 cloves
garlic 1 can (four ounces) diced  green chilies (Casa Fiesta brand) 1
can (four 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 vinegar 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  Dice onion,
and puree garlic.  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.  Saute onions in olive oil; when onions clear, add
garlic puree. Stir  quickly (less than a minute) to avoid onions
browning. Remove sauteed  onions and garlic from skillet. Brown beef in
skillet; drain well. Add  sauteed 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. Family Circle Great  Ideas, Vol 12, No. 4,
originally posted by Fred  ****************************************
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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