Course : Chili
Serves: 4 - 6
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1/4 Cup Oil
2 Clove garlic minced
3 tablespoons Chili powder
1 teaspoon Cayenne pepper
2 teaspoon Salt
2 Can Red kidney beans, drained
1 medium green pepper, chopped
1/2 Cup Coffee Liqueur
2 medium Onions, chopped
2 pound Ground chuck
1 tablespoons Cumin
1 teaspoon Marjoram, dried
48 ounces Tomatoes
1/4 Cup Parsley

Preparation / Directions:

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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