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Title: Coffee Liqueur Mayan Chili
Yield: 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 p; epper, 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

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