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Coffee Liqueur Mayan Chili

beans, chili, groundmeat, holiday, mexican
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

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