---------- 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 inch
       1 ts Salt
     1/2 ts Pepper
       2 ea 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
   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