chili kahlua

Categories
None
Yield
1 Servings
MeasureIngredient
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
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 Marjoram
2 teaspoons Oregano
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
  Sour Cream

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

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