Coffee Liqueur Mayan Chili
There are probably as many versions of chili as there are cooks in the Southwest—and nearly all have 'a secret ingredient'. It's not hard to guess that the secret ingredient in this recipe is the coffee liqueur.
1/4 cup vegetable oil
2 onions, chopped
2 garlic cloves, crushed
2 pounds chuck steak, diced
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon dried marjoram
2 teaspoons salt
3 (15-ounce) cans whole tomatoes
2 (15-ounce) cans kidney beans
1 green bell pepper, seeded and chopped
1/2 cup coffee liqueur
1/4 cup chopped flat-leaf parsley
1 cup chopped onion
1 cup shredded cheddar cheese
- Heat oil in a large kettle. Add 2 chopped onions and crushed garlic cloves; sauté until the onions are transparent.
- Add diced chuck steak and cook until browned; drain well.
- Add chili powder, cumin, cayenne pepper, and marjoram. Stir over medium heat for 3 minutes.
- Add salt, canned whole tomatoes, kidney beans, chopped green bell pepper, coffee liqueur, and chopped parsley. Bring to a boil, reduce the heat, and simmer covered for 45 minutes.
- Serve topped with 1 cup chopped onion and shredded cheddar cheese.
Makes 6 servings.