| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Maya |
Chili, Alcohol, Chilibeef, Mayan |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Oil |
| 2 |
|
Clove garlic, minced |
| 3 |
tb |
Chili powder |
| 1 |
ts |
Cayenne pepper |
| 2 |
ts |
Salt |
| 2 |
cn |
Red kidney beans, drained 1 green pepper, chopped |
| 1/2 |
c |
Coffee Liqueur |
| 2 |
md |
Onions, chopped |
| 2 |
lb |
Ground chuck |
| 1 |
tb |
Cumin |
| 1 |
ts |
Marjoram, dried |
| 3 |
cn |
Tomatoes, (1 lb cans) |
| 1/4 |
c |
Parsley |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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