***A VERY HOT CHILI***
  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
  ****************************************