*  Exported from  MasterCook  *

                            Ensenada Chili Pot

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lb            Chuck steak -- cubed
     1/4  c             Flour
   2      tb            Chili powder
   2      ts            Salt
     1/4  ts            Pepper
     1/4  c             Vegetable shortening
   1      lg            Onion -- chopped
   2      lb            Red kidney beans
  29      oz            Can tomatoes
  16      oz            Can whole kernel corn
   4      oz            Piemento -- sliced
   4      oz            Green chili peppers -- chopped
                        Cooked rice -- hot
                        Cheddar cheese -- shredded

Trim excess fat from beef; shake beef cubes with flour, chili powder,
salt, and pepper in a plastic bag to coat well.

Brown, a few at at time, in shortening, 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.

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
cheese.
 

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