| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Tex-Mex |
Tex-mex, Chili, Steak |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Rump or round steak, 1 inch |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 2 |
|
Cl Garlic, crushed |
| 3 |
tb |
Shortening |
| 1/2 |
c |
Green pepper, chopped |
| 1/2 |
c |
Onion, chopped |
| 1 1/2 |
c |
Texas red or original san an |
| 1/2 |
c |
Strong black coffee |
INSTRUCTIONS
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".
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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