Internet Recipe
from
|
Toledo Chili |
2 lbs Ground Chuck 3-4 Jalapeno Peppers Water 1 Tbs Chili Powder 1/2 Tbs Cumin 1/2 Tbs Oregano 1/2 tsp Cayenne Pepper 4 cloves Garlic (minced) 1/2 Tbs Salt 1 Tbs Paprika 1/2 Tbs Black Pepper Juice of 1 Lemon 1/2 cup Celery (sliced) 1/2 Tbs Basil 1/2 Green Pepper (chopped) 1-2 Shots Tequilla (either in the chili or while making it) Cornmeal (for thickening) |
|
Prepare jalapeno peppers in boiling water then remove skins and dice up. (reserve the liquid). Brown meat and then add water to 2 inches over meat. Bring to hard boil for 30 minutes. Add all of the other ingredients but cornmeal and simmer for 2 hours. Thicken the chili with cornmeal. If the chili isn't hot enough, add the reserved liquid from the boiling of the peppers. Comment: This chili won 1st place in a chili contest by some guy in Toledo some 20 years ago. It's always been a favorite of my friends while watching sports on TV and having a few beers. By the way, you'll need the beers!!! Another sideline, the Tequilla is suppose to go into the chili. |