Title: Coffee liqueur mayan chili
 Categories: Chili, Alcohol, Chilibeef, Mayan
      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 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
 
  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