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Coffee Liqueur Mayan Chili mexican, chili, groundmeat, beans, native 1/4 cup oil 2 clove garlic, minced 3 tablespoon chili powder 1 teaspoon cayenne pepper 2 teaspoon salt 2 can red kidney beans, drained 1 green p; epper, chopped 1/2 cup coffee liqueur 2 medium onions, chopped 2 lb ground chuck 1 tablespoon cumin 1 teaspoon marjoram, dried 3 can tomatoes, (1 lb cans) 1/4 cup 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 Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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