Ingredients
3 lb rump or round steak, 1 inch
1 tsp salt
1/2 tsp pepper
2 each cl garlic, crushed
3 tbsp 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
Directions
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".
Servings: 6 servings
Chili Steak Recipe brought to you by Recipe Ideas
Categories: Chili; Meat
The History of Recipes
It is quite possible to prove the history of recipes back into history, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to experts is a series of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. During Roman times 25BC a man called Apicius compiled a few documents showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, main course and dessert, something we still use today. Aspicius describes how the Roman chefs used a good variety of spices, including a few that will be familiar to modern cooks such as basil, mint and dill. Closer to modern times, there are a couple of books which date from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian food that is familiar to us all today, but instead recipes for the types of meals on the menues of the rich and wealthy people of the period. In the fifteenth century, the Crusaders brought back many new spices and herbs from Arab cooking, including parsley and basil. These new foods and tastes led to an increase in recipe publications, many of which are kept safe in private collections. During the succeeding few centuries, the wealthy families of the West strove to serve the most exotic banquets, and as a consequence, the best cooks and their recipe collections were highly sought after. However, it was during the nineteenth century that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, testing, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, cookbooks are in great demand, mostly as a result of better eduction, people having increased leisure time and disposable income. The arrival of TV gave us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Chili Steak recipe.
