|½ cup||Canola Oil|
|4 larges||Onions; Chopped|
|4 larges||Garlic Cloves; Minced|
|3 pounds||Ground Beef; (I use ground sirloin)|
|1 pounds||Beef Stew Meat; Chopped fine|
|1||Red Bell Pepper; seeded and chopped|
|1 can||(29 oz) Tomato Puree|
|2 cans||(14.5 oz) Diced tomatoes|
|2 tablespoons||Tomato paste|
|½ cup||Fresh parsley; chopped|
|2 teaspoons||Ground cumin seed|
|6 tablespoons||Chili Powder|
|2 teaspoons||Salt; (Optional)|
|2 teaspoons||Cayenne Pepper; (or to taste)|
|1 cup||Kahlua liqueur|
|1 can||(27 oz) Pinto beans; drained|
|Shredded Sharp Cheddar Cheese|
|Shredded Monteray Jack Cheese|
|Chopped Green Onions|
Heat oil in large stockpot. Add onions and garlic and cook until tender. At the same time, brown meat in skillet. Drain off all fat. (I drain the meat in a colander and rinse it with hot water to remove as much fat as possible). Add to onion mixture.
Add green pepper, tomato puree, diced tomatoes, tomato paste, parsley, marjoram, oregano, cumin, chili powder, salt (if used) and cayenne pepper.
Mix well. Add Kahlua and raise heat so mixture simmers. Add beans and simmer, covered, for 45 minutes. Serve in bowls garnished with shredded cheese, onion and sour cream.
Posted to TNT Recipes Digest, Vol 01, Nr 951 by "Alan C. Schoen" <maschoen@...> on Jan 19, 1998
Random recipe of the day