Ensenada Chili Pot

* Exported from MasterCook *

Ensenada Chili Pot

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Vegetables
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Chuck steak -- cubed
1/4 cup Flour
2 tablespoons Chili powder
2 teaspoons Salt
1/4 teaspoon Pepper
1/4 cup Vegetable shortening
1 large Onion -- chopped
2 pounds Red kidney beans
1 can Tomatoes, (1 lb -- 13 oz)
1 Whole kernel corn -- (16 ounces)
4 ounces Piemento -- sliced
4 ounces Green chili peppers -- chopped
Hot cooked rice
Shredded cheddar cheese

1. Trim excess fat from beef; shake beef cubes with flour, chili
powder, saltand pepper in a plastic bag to coat well. 2. Brown, a few at
at time, in shorteinge, remove and reserve. STir in onion, saute 5
minutes; or until onion is soft. Spoon off any excess drippings; stir any
remaining flour seasoning mixture into pan. 3. Drain liquid from kidney
beans and add to pan; stir in tomatoes; bring to boiling; remove from
heat. 4. Place beef in slow cooker with tomato mixture; stir in kidney
beans adn corn; cover cooker. 5. Cook on low for 8 hours or on high for 4
hours; stir in pimiento and green chili peppers. 6. Spoon chili over
rice in soup bowls. Top with shredded cheddar cheese.





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