© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: shmalenz
Servings: 6 (About 2½ Quarts)
Directly from the "Kahlua Recipe Book" itself, printed in 1986. It's easy to play around with the ingredients (I personally add a lot more Kahlua, plus some brown sugar), but the end result is always 10/10.
¼ cup vegetable oil
2 onions, chopped
2 garlic cloves, minced
2 pounds ground beef
1 28 ounce can tomatoes, semi-drained
1 27 ounce can red kidney beans, semi-drained
½ cup green pepper, chunked
½ cup Kahlua
¼ cup chopped parsley
3 tablespoons chili powder
1 tablespoon tomato paste
2 teaspoons salt
1 teaspoon red cayenne pepper
1 teaspoon cumin powder
1 teaspoon dried marjoram, crushed
1 teaspoon dried oregano leaves, crushed
In large 4 quart pot, heat oil. Add onions and garlic, sauté until transparent. Add meat and brown. Add remaining ingredients, mix well. Bring to boil. Reduce heat and simmer, partially covered, for 45 minutes.
To serve, top with cheese, onions, sour cream, etc.