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| Coffee Liqueur Mayan Chili |
1/4 cup vegetable oil
2 onions, chopped
2 garlic cloves, crushed
2 pounds chuck steak, diced
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon dried marjoram
2 teaspoons salt
3 (15-ounce) cans whole tomatoes
2 (15-ounce) cans kidney beans
1 green bell pepper, seeded and chopped
1/2 cup coffee liqueur
1/4 cup chopped flat-leaf parsley
1 cup chopped onion
1 cup shredded cheddar cheese
Heat oil in a large kettle. Add 2 chopped onions and crushed
garlic cloves
saute until the onions are transparent. Add diced chuck steak and
cook
until browned; drain well. Add chili powder, cumin, cayenne pepper, and
marjoram. Stir over medium heat for 3 minutes. Add salt, canned whole
tomatoes,
kidney beans, chopped green bell pepper, coffee liqueur, and
chopped parsley.
Bring to a boil, reduce the heat, and simmer covered for
45 minutes. Serve
topped with 1 cup chopped onion and shredded
cheddar cheese.
Makes 6 servings
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