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 |
INGREDIENTS
DIRECTIONS
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