1/4 cup Oil
2 Clove garlic, minced
3 tbsp Chili powder
1 tsp Cayenne pepper
2 tsp Salt
2 can Red kidney beans, drained 1 green pepper, chopped
1/2 cup Coffee Liqueur
2 medium Onions, chopped
2 lb Ground chuck
1 tbsp Cumin
1 tsp Marjoram, dried
3 can Tomatoes, (1 lb cans)
1/4 cup Parsley
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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. From: Earl Shelsby Date: Mon, 10-3
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