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; saute 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.
