Mayan Chili

1 1/2 pounds beef -- coarsely ground

1 medium green bell pepper -- diced

4 ounces green chiles -- drained & diced

1 1/2 tablespoons chili powder

1 teaspoon garlic salt

1 15 oz. can tomato sauce

1/4 cup tequila

1 6 oz. can tomato paste

1 cup water

16 ounces kidney beans -- canned, undrained

1 8 oz. can sweet corn -- undrained

In large heavy kettle or saucepan brown meat. Pour off drippings. Add green p epper, green chilis, chili powder, salt, tomato sauce, tequila, tomato paste a nd water, sitting to mix well.cook over low heat, stirring occasionally, 30 mi nutes. Add kidney beans and corn. Continue cooking for 5 minutes, or until bea ns and corn are heated through.

Serves 6.

Busted by Christopher E. Eaves