Preparation:
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.
From: Earl Shelsby Date: Mon, 10-3 |
