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Toledo Chili

2 lbs Ground Chuck 
3-4 Jalapeno Peppers 
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.

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