SUMMER CHILI 
1/4 c. oil
2 onions, chopped
2 cloves garlic, minced
2 lbs. ground beef
1/2 green pepper, diced
28 oz. can tomatoes
1 tbsp. tomato paste
1/4 c. chopped parsley
1 tsp. oregano
1 tsp. crushed cumin seed
3 tbsp. chili powder
2 tsp. salt
1 tsp. cayenne
1/8 c. Kahlua
27 oz. can red kidney beans
Shredded Cheddar cheese
Additional chopped onion

Heat the oil in a Dutch oven. Saute onions and garlic until tender. Add meat and brown, stirring to keep crumbly. Add pepper, tomatoes (with some juice), tomato paste, and seasonings. Stir well and add Kahlua. Bring to a simmer and stir in beans with some liquid. Simmer, partially covered, for 45 minutes. Serve in bowls with cheese and onion as garnish. Serves 6.

 

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