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    Toledo Chili


    Source of Recipe


    The Zaney Chefs

    List of Ingredients




    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)

    Recipe



    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.


 

 

 

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