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Kahlua Chili Recipe

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This recipe for Kahlua Chili is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup olive oil
2 onions, chopped
2 cloves garlic, minced
2 lb. stew beef, cut into equal-sized pieces
1 can (1 lb., 12 oz.) tomatoes
1/2 cup red pepper, chunked
1/2 cup Kahlua
1/4 cup chopped parsley
3 tbl. chili powder
1 tbl. tomato paste
2 tsp. salt
1 tsp. cayenne pepper
1 tsp. oregano
1 tsp. cumin
1 tsp. marjoram
Directions:
Directions:
In a large 4 qt. pot, heat 1/3 of the olive oil. Pat the beef dry and season with a little salt and pepper. Brown half the beef and remove to a bowl, along with accumulated juices. Heat another 1/3 of the olive oil and brown the rest of the beef. Remove to bowl. Add the remaining olive oil and saute the onions and garlic. Add the beef and accumulated juices back to the pot; add remaining ingredients and mix well. Bring to a boil, then reduce heat and simmer partially covered for about 1 1/2 - 2 hours, until beef is very tender. You can add another can of tomato sauce if it seems dry or too thick. For the best flavor, make this a day ahead. Refrigerate overnight, and reheat just before serving.
To serve, garnish with a dollop of sour cream, chopped onions, shredded cheddar cheese, and a sprig of cilantro.
Number Of Servings:
Number Of Servings:
Makes 2 1/2 quarts
Personal Notes:
Personal Notes:
Sharon gave me this winner soon after marrying Tommy. She had me at Kahlua. I've been making it for years and enjoying my share of compliments. Now it's time to give Sharon the credit.

 

 

 

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