Categories: Chili, Mexican, Beans 
      Yield: 10 servings 
  
-----------------------------------CRUST----------------------------------- 
  1 1/2 c  Chocolate Wafer crumbs              6 tb Sweet Butter 
 
----------------------------------FILLING---------------------------------- 
     12 oz Semi-Sweet Chocolate                2 tb Kahlua Liqueur 
    1/2 c  Heavy Cream                         1 pn Salt 
    1/4 lb Sweet Butter, Cut Into Bits    
 
-----------------------------------SAUCE----------------------------------- 
    1/2 c  Whipping Cream                           Ingredients: 
      4 tb Sugar                               3 pk Ladyfingers 
    1/4 c  Butter                            1/2 c  Dark rum 
  1 1/2 ts Finely Ground Expresso          1 1/2 lb Butter (no substitutes) 
           - Coffee                           27 oz Semisweet chocolate chips 
  
  Cut beef into 1 inch chunks or thereabouts. Let beef soak in a bowl with 
  the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed 
  chilis and onions over night. Brown the meat in a skillet. In large pot 
  throw in the tomatoes and crushed chillis, onions, meat, paste, everything 
  except the beans and peppers and slow cook for three hours. Next chop your 
  green and red peppers into long slivers or if you prefer diced. Also stir 
  in your beans and cook slowly for one more hour. All cooking must not have 
  the lid on. With the thick "soupy" ring around the pot; stir back into the 
  simmering chili. 
   
  You might like the chili hotter or maybe milder, depends on your taste. 
  What ever you do, don't ruin the chili by making it hotter with hot sauces, 
  this has a tendency to make the chili into "superficial" body heat not a 
  deep solid heat. To accompany the chili try and get your hands on some 
  "Agua Dente" (fire water) 80% alcohol (national drink in Colombia). I 
  guarantee you will see God!