Coffee Liqueur Mayan Chili
- 1/4 c Oil
- 2 Clove garlic, minced
- 3 tb Chili powder
- 1 ts Cayenne pepper
- 2 ts Salt
- 2 cn Red kidney beans, drained 1
- -green pepper, chopped
- 1/2 c Coffee Liqueur
- 2 md Onions, chopped
- 2 lb Ground chuck
- 1 tb Cumin
- 1 ts Marjoram, dried
- 3 cn Tomatoes, (1 lb cans)
- 1/4 c Parsley
Heat oil in a 4 quart pan. Add onions and garlic. Saute until transparent.
Add meat, cook until browned. Drain well in a colander. Return meat to pan
and add chili powder, cumin, cayenne, and marjoram. Stir over medium heat
for 3 minutes. Add remaining ingredients. Bring to boil. Reduce heat and
simmer covered for 45 minutes. To serve top with cheese, onion, sour cream.
From: Earl Shelsby Date: Mon, 10-3
Add meat, cook until browned. Drain well in a colander. Return meat to pan
and add chili powder, cumin, cayenne, and marjoram. Stir over medium heat
for 3 minutes. Add remaining ingredients. Bring to boil. Reduce heat and
simmer covered for 45 minutes. To serve top with cheese, onion, sour cream.
From: Earl Shelsby Date: Mon, 10-3
