Ensenada Chili Pot

4-8 .5 hrs Prep: .5 hr Cook: 4-8 hrs

491 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

2	pounds	beef chuck steak	cubed
1/4	cup	flour, all-purpose
2	tablespoons	chili powder
2	teaspoons	salt
1/4	teaspoon	black pepper
1/4	cup	vegetable shortening
1	large	onion	chopped
2	pounds	red kidney beans
1	can	tomatoes	(1 lb, 13 oz)
1	can	corn kernels	(16 ounces)
4	ounces	piemento	sliced
4	ounces	green chili peppers
1	x	rice	hot and cooked
	x	cheddar cheese	shredded

Directions

Trim excess fat from beef; shake beef cubes with flour and chili peppers.

Brown, a few at at time, remove and reserve.

Stir in onion, sauté 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 point.

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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Nutrition Facts

Serving Size 261g

Amount per Serving

Calories 491 42% of calories from fat

	% Daily Value*
Total Fat 23.0g	35%
Saturated Fat 9.0g	45%
Trans Fat 0.0g
Cholesterol 81mg	27%
Sodium 1107mg	46%
Total Carbohydrate 42.0g	14%
Dietary Fiber 9.0g	35%
Sugars 1.0g
Protein 28.0g	56%

Vitamin A	11%		Vitamin C	11%
Calcium	6%		Iron	25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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