Beef and Kahlua Chili

Ingredients:

• 3 tbsp canola oil
• 2 onions, chopped
• 2 garlic cloves, crushed
• 1 1/2 lbs chuck steak, trimmed of excess fat and cubed
• 1 green bell pepper, diced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried marjoram
• 1 teaspoon cayenne pepper
• 3 15 oz cans whole tomatoes
• 2 15 oz cans black beans
• 1 6 oz can tomato paste
• 2/3 cup Kahlua coffee flavored liqueur
• 1/4 cup chopped flat leaf parsley
• Salt and pepper to taste
• Sour cream
• Diced shallots and shredded sharp white cheddar for serving

Directions:

Heat oil in a large Dutch oven over medium heat. Add onions and garlic, season with salt and pepper and reduce heat to medium low. Cook until onions are translucent, about 10 minutes, stirring occasionally. Increase heat to medium high. Add beef and brown on all sides for about 4 minutes. Add bell pepper and spices. Season again with salt and pepper. Add tomatoes, tomato paste, black beans and Kahlua. Stir in parsley and reduce heat to low. Cover and simmer for 1 1/2 hours. Serve chili topped with sour cream, shallots and shredded cheese.
Number of Servings: 10-12

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