Chili Kahlua

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Chili Kahlua Ingredients

1/2 c Canola Oil	2 ts Oregano
4 lg Onions; Chopped	2 ts Ground cumin seed
4 lg Garlic Cloves; Minced	6 tb Chili Powder
3 lb Ground Beef; (I use ground	2 ts Salt; (Optional)
1 lb Beef Stew Meat; Chopped fine	2 ts Cayenne Pepper; (or to
1 Red Bell Pepper; seeded and	1 c Kahlua liqueur
1 cn (29 oz) Tomato Puree	1 cn (27 oz) Pinto beans; drained
2 cn (14.5 oz) Diced tomatoes	Shredded Sharp Cheddar
2 tb Tomato paste	Shredded Monteray Jack
1/2 c Fresh parsley; chopped	Chopped Green Onions
2 ts Marjoram	Sour Cream

Instructions for Chili Kahlua

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" on Jan 19, 1998

Main Ingredient: Cuisine: Uncategorized