Ensenada chili pot

Yield: 8 Servings

Measure Ingredient
\N \N DEBBIE HOLLAND HXRH11B
2 pounds Chuck steak -- cubed
¼ cup Flour
2 tablespoons Chili powder
2 teaspoons Salt
¼ teaspoon Pepper
¼ cup Vegetable shortening
1 large Onion -- chopped
2 pounds Red kidney beans
1 can Tomatoes, (1 lb -- 13 oz)
16 ounces Whole kernel corn
4 ounces Piemento -- sliced
4 ounces Green chili peppers --
\N \N Chopped
\N \N Hot cooked rice
\N \N 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.

......Debbie HOlland entered 1994 Source: Family Circle, CASSEROLE COOKERY RECIPE CLUB SEPTEMBER 1994, CASSEROLES AND ONE POT MEALS Recipe By :

From: El Charro Cafe Favorite Recipes File

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