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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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2 pounds ground chuck
3 to 4 jalapeño peppers
water
1 tablespoon chili powder
½ tablespoon cumin
½ tablespoon oregano
½ teaspoon cayenne pepper
4 cloves garlic, minced
½ tablespoon salt
1 tablespoon paprika
½ tablespoon black pepper
juice of 1 lemon
½ cup celery, sliced
½ tablespoon basil
½ green pepper, chopped
1 to 2 shots tequilla, either in the chili or while making it
cornmeal, for thickening
Prepare jalapeño 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.
Note:
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.