Coffee liqueur mayan chili

Yield: 1 servings

Measure Ingredient
¼ cup Oil
2 eaches Clove garlic, minced
3 tablespoons Chili powder
1 teaspoon Cayenne pepper
2 mediums Onions, chopped
2 pounds Ground chuck
1 tablespoon Cumin
2 teaspoons Salt
2 cans Red kidney beans, drained 1 green pepper, chopped
½ cup Coffee Liqueur
1 teaspoon Marjoram, dried
3 cans Tomatoes, (1 lb cans)
¼ 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.

Submitted By EARL SHELSBY On 11-05-94

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