Ensenada Chili Pot
Ensenada Chili Pot recipe
Yield
8 servingsPrep
½ hrsCook
8 hrsReady
8½ hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef chuck steak
cubed |
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
chili powder
|
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| 1 | large |
onions
chopped |
|
| 2 | pounds |
red kidney beans
|
|
| 1 | can |
tomatoes
(1 lb, 13 oz) |
*
|
| 1 | can |
corn
(16 ounces) |
*
|
| 4 | ounces |
piemento
sliced |
* |
| 4 | ounces |
green chili peppers
|
|
|
rice
hot and cooked |
*
|
||
|
cheddar cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef chuck steak
cubed |
|
| 59 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
chili powder
|
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 1 | large |
onions
chopped |
|
| 907.2 | g |
red kidney beans
|
|
| 1 | can |
tomatoes
(1 lb, 13 oz) |
*
|
| 1 | can |
corn
(16 ounces) |
*
|
| 115.6 | ml/g |
piemento
sliced |
* |
| 115.6 | ml/g |
green chili peppers
|
|
| 1 | x |
rice
hot and cooked |
*
|
| 0 | 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.
