Ensenada Chili Pot

Recipe Ingredients

2 lbs	908g / 32oz	Chuck steak - cubed
1/4 cup	15g / 0.5oz	Flour
2 tablespoons	30ml	Chili powder
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/4 cup	49g / 1.7oz	Vegetable shortening
1 cup	62g / 2.2oz	Onion - chopped (large)
2 lbs	908g / 32oz	Red kidney beans
1		Tomatoes - (1 lb, 13 oz)
1		Kernel corn - (16 ounces)
4 oz	113g	Pimentos - sliced
4 oz	113g	Green chili peppers - chopped
		Hot cooked rice
		Shredded cheddar cheese

Recipe Instructions

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 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.

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 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.

Source:
Elizabeth Powell

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.