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Coffee Liqueur Mayan Chili

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

1. 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.

Makes 6 servings.

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