Coffee Liqueur Mayan Chili
1/4 c oil
2 clove garlic, minced
3 T chili powder
1 t Cayenne pepper
2 t salt
2 cn red kidney beans, drained
green pepper, chopped
1/2 c coffee liqueur
2 md onions, chopped
2 lb chuck, ground
1 T cumin
1 t 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.
Yield: 1 Serving
Cold-Weather Chili
2 lb lean beef, ground
1/4 c pure olive oil
2 T President's choice, chopped garlic in oil
3 medium onions, chopped
2 red peppers, chopped
1 cn (796ml) Italian-style plum tomatoes
2 T chili powder
1 t oregano, dried
2 bay leaves
1 cn (540ml) red kidney beans
1 jar (850ml) extra-chunky mild salsa picante
Brown beef and drain excess fat. In a large stew pot, heat olive oil and sa Cook at a low simmer for 1 hour. Fifteen minutes before serving, remove bay.
Yield: 1 Serving
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