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Ensenada Chili Pot

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  Lean boneless chuck 2 Pound, cubed
  All purpose flour 1⁄4 Cup (4 tbs)
  Chili powder 2 Tablespoon
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Vegetable shortening 1⁄4 Cup (4 tbs)
  Onion 1 Large, chopped
  Red kidney beans 2 Pound
  Canned tomatoes 29 Ounce (1 Pound, 13 Ounces)
  Whole kernel corn 16 Ounce
  Pimiento 4 Ounce, sliced
  Green chili peppers 4 Ounce, chopped
  Hot cooked rice 1 Cup (16 tbs)
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)

1 Trim excess fat from beef; shake beef cubes with flour, chili powder, salt and pepper in a plastic bag to coat well.
2 Brown, a few at a time, in shortening in a large skillet or an electric slow cooker with a browning unit; remove and reserve.
Stir in onion; saute for 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 and corn; cover cooker.
5 Cook on low (190° to 200°) for 8 hours, or on high (290° to 300°) 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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Ensenada Chili Pot Recipe