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Kahlua Chili 2




Source of Recipe


A Dear Friend
¼ c. VEGETABLE OIL
1 large Spanish(red) onion, chopped
1 whole bulb garlic, minced
1 lb. lean ground beef
1 lb. hot Italian sausage, cut in chunks
1 1lb. 12 oz. can stewed tomatoes (do not drain)
1 1 lb. 11 oz. can red kidney beans (do not drain)
1 12 oz. can tomato paste
1 green pepper, cut into chuncks
¼ c. chopped fresh parsely
3 T. chili powder
1 T. cayenne(red) pepper, (less if a milder chili is desired)
1 t. cumin powder
1 t. dried marjoram leaves, crushed
1 t. dried oregano leaves, crushed
2 t. salt
1 c. Kahlua

Garnish to taste
grated cheddar chesse, chopeed Spanish onion


Heat oil in a large pot over medium heat. Add onions and garlic, saute til transparent, do not brown. Add meat, brown slowly. Add remaining ingredients, except for the garnish, mix well. Reduce heat and simmer on low for as long as possible, at least 8 hours or more. If you have a crockpot, transfer chili to it. The key is to cook slowly for a long, long time.
To serve garnish with cheese and onions.
Makes about 2½ quarts and serves 4 for a main meal.



*****This is just awesome!!!!!!!!!!!*****