Title: Tucson Jailhouse Chili
Categories: Chili Southwest Main
Yield: 6 Servings

1		Onion
6		Cloves garlic, peeled
2	lb	Ground beef
1	cn	Diced green chilies (4 oz)
1	cn	Jalapeno peppers (4 oz)
1	cn	Diced tomatoes (12 oz)
1	cn	Tomato paste (6 oz)
6	tb	Chili powder (or more)
3	ts	Ground cumin
1	tb	Vinegar
2	tb	Brown sugar
1	tb	Salad oil
1	lb	Pinto or kidney beans, cooked and drained
		Salt
		Pepper
		Grated sharp Cheddar cheese (garnish)
		Sliced green onions (garnish)

Dice onion; saute in heavy Dutch oven. Dice garlic and add when onions are clear. Stir for 30 seconds; add ground beef, green chilis, jalapeno peppers, tomatoes, tomato paste, chili powder, cumin, vinegar, brown sugar, oil and drained beans. Simmer for 1 1/2 to 2 hours (DO NOT BOIL). Adjust seasoning with salt and pepper to taste. Garnish with cheese and green onion. Serve with corn chips.

Makes 6 servings.

[Family Circle GREAT IDEAS Vol 12 No 4] Posted by Fred Peters. (and taste tested by Bud Cloyd)

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