---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chili Steak
 Categories: Tex-mex, Chili, Steak
      Yield: 6 Servings
 
      3 lb Rump or round steak (1")
      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  Black coffee; strong
 
  Cooking time: 1 hour

  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.

  There's a lot of good things that chili goes with, or on, or in.
  Like tortillas. Tamales. Sourdough bakin's. Corn bread. Beer bread.
  Texas Toast. Eggs. Hash. Ground beef. Steak. And you can fancy up
  chili with onions, 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.

  Recipe FROM: Famous Chile Recipes from Marlboro Country
 
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