Sunday, September 07, 2008

Kahlua Chili

Kahlua gives this Chili the best flavor and a bit of a kick too. This recipe will make a large amount, but you can cut it down or freeze some for later use.
Here's how to make it:

In about 1/2 cup of olive or other veggie oil, saute 4 chopped yellow onions til they are transparent along with 4 cloves of minced garlic.
Now add 1/2 cup of chopped green peppers and 4lbs ground beef and cook the beef til all red is gone and crumbled nicely with a fork.
If you prefer sweet red or yellow peppers or none at all, that's just fine too. It's your recipe so you adapt it as you see fit.
Some people like to add Mexican green chilies to the recipe and that is also fine.
Taste along the way , though, to be sure how things are going.

Now add in:
2 teaspoons Cumin powder

2 teaspoons Dried marjoram

2 teaspoons Dried oregano
2 tablespoons Tomato paste

4 teaspoons Salt

2 teaspoons Red cayenne pepper

1 cup Kahlua

1/2 cup Parsley -- chopped

6 tablespoons Chili powder

Simmer all this together for a good hour or up to 10 hours in a crock pot if you like.
The results will be pretty doggone good.

Serve with a nice big dollop of sour cream. There are excellant non dairy sour creams that are light and low in fat.
Corn bread or crusty French bread make a great compliment for a real hearty meal.

Next up will be a recipe for Cincinnati (SKYLINE) chili!


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