Instructions: Heat oil in large stockpot. Add onions and garlic and cook until tender. At the same time, brown meat in skillet. Drain off all fat. (I drain the meat in a colander and rinse it with hot water to remove as much fat as possible). Add to onion mixture.

Add green pepper, tomato puree, diced tomatoes, tomato paste, parsley, marjoram, oregano, cumin, chili powder, salt (if used) and cayenne pepper.

Mix well. Add Kahlua and raise heat so mixture simmers. Add beans and simmer, covered, for 45 minutes. Serve in bowls garnished with shredded cheese, onion and sour cream.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.