Ensenada Chili Pot

Course : Crockpot
Serves: 8
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Ingredients:

2 pounds beef chuck steak -- cubed
1/4 cup all-purpose flour
2 tablespoons chili powder
2 teaspoons salt
1/4 teaspoon pepper
1/4 cup vegetable shortening
1 large onion -- chopped
32 ounces red kidney beans
28 ounces tomatoes
16 ounces whole kernel corn
4 ounces pimientoes -- sliced
4 ounces chopped green chiles
3 cups hot cooked rice
2 cups shredded cheddar cheese
 

Preparation / Directions:

Trim excess fat from beef; shake beef cubes with flour, chili powder, salt and 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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