Side Pannel
Ensenada Chili Pot
Ensenada Chili Pot
- Recipe Submitted by ADMIN on 09/26/2007
Category: United States, Crockpot, Main Dish
Ingredients List
- DEBBIE HOLLAND HXRH11B
- 2 lb Chuck steak -- cubed
- 1/4 c Flour
- 2 tb Chili powder
- 2 ts Salt
- 1/4 ts Pepper
- 1/4 c Vegetable shortening
- 1 lg Onion -- chopped
- 2 lb Red kidney beans
- 1 cn Tomatoes, (1 lb -- 13 oz)
- 16 oz Whole kernel corn
- 4 oz Piemento -- sliced
- 4 oz Green chili peppers --
- Chopped
- Hot cooked rice
- Shredded cheddar cheese
Directions
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.
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.
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