Title: Coffee Liqueur Mayan Chili
Categories: Chili Ethnic
Yield: 1 Servings

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 p
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

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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