*  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      Whole         kernel corn -- (16 ounces)
    4      ounces        Piemento -- sliced
    4      ounces        Green chili peppers -- chopped
                         Hot cooked rice
                         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.
  
 
 
 
 
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