Coffee Liqueur Mayan Chili

1 Servings

1/4 c oil
2 clove garlic, minced
3 T chili powder
1 t cayenne pepper
2 t salt
2 cn red kidney beans, drained 1 green p, epper, chopped
1/2 c coffee liqueur
2 md onions, chopped
2 lb chuck, Ground
1 T cumin
1 t marjoram, dried
3 cn tomatoes, (1 lb cans)
1/4 c parsley
Heat oil in a 4 quart pan.
Add onions and garlic. Saute until transparent.
Add meat, cook until browned. Drain well in a colander. Return meat to pan and add chili powder, cumin, cayenne, and marjoram.
Stir over medium heat for 3 minutes.
Add remaining ingredients. Bring to boil. Reduce heat and simmer covered for 45 minutes. To serve top with cheese, onion, sour cream.