Chili Steak
Yield
6 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef, round steak
or rump, 1 inch |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | each |
garlic cloves
crushed |
|
| 3 | tablespoons |
vegetable shortening
|
|
| ½ | cup |
green bell peppers
chopped |
|
| ½ | cup |
onions
chopped |
|
| 1 ½ | cups |
chili, canned
|
|
| ½ | cup |
coffee
strong black |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef, round steak
or rump, 1 inch |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 2 | each |
garlic cloves
crushed |
|
| 45 | ml |
vegetable shortening
|
|
| 118 | ml |
green bell peppers
chopped |
|
| 118 | ml |
onions
chopped |
|
| 355 | ml |
chili, canned
|
|
| 118 | ml |
coffee
strong black |
|
Directions
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.
