Ensenada chili pot
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 -- |
| Chopped | ||
| Hot cooked rice | ||
| Shredded cheddar cheese | ||
Directions
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