Ensenada Chili Pot
|Lean boneless chuck||2 Pound, cubed|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chili powder||2 Tablespoon|
|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 (190Â° to 200Â°) for 8 hours, or on high (290Â° to 300Â°) for 4 hours; stir in pimiento and green chili peppers.
6 Spoon chili over rice in soup bowls.
Top with shredded Cheddar cheese.