*  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      can           Whole kernel corn -- (16 ounces)
   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 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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