Ensenada Chili Pot
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
29 oz can tomatoes
16 ounces whole kernel corn
4 ounces piemento, sliced
4 ounces green chili peppers, chopped
hot cooked rice
shredded cheddar cheese
Trim excess fat from beef, shake beef cubes with flour, chili
powder, saltand pepper in a plastic bag to coat well.
Brown, a few at at time, in shorteing, 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
Drain liquid from kidney beans and add to pan, stir in tomatoes,
bring to boiling, remove from heat.
Place beef in slow cooker with tomato mixture, stir in kidney beans
and corn, cover cooker.
Cook on low for 8 hours or on high for 4 hours, stir in pimiento
and green chili peppers.
Spoon chili over rice in soup bowls. Top with shredded cheddar