Ensenada Chili Pot

8 Servings

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Ensenada Chili Pot Ingredients

DEBBIE HOLLAND HXRH11B	2 lb Red kidney beans
2 lb Chuck steak -- cubed	1 cn Tomatoes, (1 lb -- 13 oz)
1/4 c Flour	16 oz Whole kernel corn
2 tb Chili powder	4 oz Piemento -- sliced
2 ts Salt	4 oz Green chili peppers --
1/4 ts Pepper	Chopped
1/4 c Vegetable shortening	Hot cooked rice
1 lg Onion -- chopped	Shredded cheddar cheese

Instructions for Ensenada Chili Pot

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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: BeefCuisine: Uncategorized