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