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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 20 |
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I haven't tried this yet, but it sounds interesting. I've made chili and added some chocolate before, but I've never heard of adding Kahlua. Update: Based on Debbie's review, I'm changing the amount of onions. Ingredients:
4 garlic cloves, minced |
4 lbs ground beef |
1 cup green bell pepper, chunked |
1 cup kahlua |
1/2 cup fresh parsley, chopped |
6 tablespoons chili powder |
2 tablespoons tomato paste |
4 teaspoons salt |
2 teaspoons cayenne |
2 teaspoons cumin powder |
2 teaspoons dried marjoram, crushed |
2 teaspoons dried oregano, crushed |
cheddar cheese, grated |
1 large onion, chopped |
spaghetti, cooked |
Directions:
1. In large pot, heat oil.
2. Add onions and garlic; saute until transparent.
3. Add meat; brown.
4. Add remaining ingredients except cheese and onions; mix well.
5. Bring to boil.
6. Reduce heat and simmer, partially covered, for 45 minutes.
7. To serve, spoon chili on top of cooked, drained spaghetti in individual bowls and top with cheese and onions.
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