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Chili Steakchili, tex-mex 3 lb rump or round steak, 1 inch 1 teaspoon salt 1/2 teaspoon pepper 2 each cl garlic, crushed 3 tablespoon shortening 1/2 cup green pepper, chopped 1/2 cup onion, chopped 1 1/2 cup texas red or original san an 1/2 cup strong black coffee Fat grams per serving: Approx. Cook Time: 1 hr Cut steak into six servings. Mix salt, pepper, and crushed garlic; season both sides of steak with mixture. Let stand in a dish (glass or pottery) for about 1 hour. Pat steaks dry and fry in the shortening until browned, turning once. Remove from pan. Cook green pepper and onion in pan until soft; add chili and coffee. Return steaks to pan ; bring to a boil. Reduce temperature, cover and cook 45 minutes. Serve with rice. Makes 6 servings. There's a lot of good things that chili goes with, or on, or in. Like tortillas. Tamales. Sourdough bakin's. Cornbread. Beer bread. Texas Toast. Eggs. Hash. Ground beef. Steak. And you can fancy up chili with opnions, green peppers, tomatoes, avocado or guacamole, and different kinds of cheese. You get the idea. chili's not only one of the best eatin' ideas there ever was, but one of the best for satisfying all kinds of tastes. From "Famous Chile Recipes from Marlboro Country".
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