Recipe - Chili Kahlua

One half cup Canola Oil
4 lg Onions; Chopped
4 lg Garlic Cloves; Minced
3 pound Ground Beef; (I use ground
sirloin)
1 pound Beef Stew Meat; Chopped fine
1 Red Bell Pepper; seeded and
chopped
1 cn (29 oz) Tomato Puree
2 cn (14.5 oz) Diced tomatoes
2 tablespoon Tomato paste
One half cup Fresh parsley; chopped
2 teaspoon Marjoram
2 teaspoon Oregano
2 teaspoon Ground cumin seed
6 tablespoon Chili Powder
2 teaspoon Salt; (Optional)
2 teaspoon Cayenne Pepper; (or to
taste)
1 cup Kahlua liqueur
1 cn (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, minced 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@earthlink.net on Jan 19, 1998