Coffee Liqueur Mayan Chili

  1. 2 onions, chopped
  2. 2 garlic cloves, crushed
  3. 2 pounds chuck steak, diced
  4. 3 tablespoons chili powder
  5. 1 tablespoon ground cumin
  6. 1 teaspoon cayenne pepper
  7. 1 teaspoon dried marjoram
  8. 2 teaspoons salt
  9. 3 (15-ounce) cans whole tomatoes
  10. 2 (15-ounce) cans kidney beans
  11. 1 green bell pepper, seeded and chopped
  12. 1/2 cup coffee liqueur
  13. 1/4 cup chopped flat-leaf parsley
  14. 1 cup chopped onion
  15. 1 cup shredded cheddar cheese
  1. Heat oil in a large kettle. Add 2 chopped onions and crushed garlic cloves saute until the onions are transparent.
  2. Add diced chuck steak and cook until browned; drain well. Add chili powder, cumin, cayenne pepper, and marjoram.
  3. Stir over medium heat for 3 minutes. Add salt, canned whole tomatoes, kidney beans, chopped green bell pepper, coffee liqueur, and chopped parsley.
  4. Bring to a boil, reduce the heat, and simmer covered for 45 minutes.
  5. Serve topped with 1 cup chopped onion and shredded cheddar cheese.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases