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Ensenada Chili Pot

 
Ensenada Chili Pot
32

Ensenada Chili Pot recipe

Yield

8

servings

Prep

½

hrs

Cook

8

hrs

Ready

hrs

Trans-fat Free, High Fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 261g (9.2 oz)
Amount per Serving
Calories 49142% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 1107mg 46%
Total Carbohydrate 14g 14%
Dietary Fiber 9g 35%
Sugars g
Protein 56g
Vitamin A 11% Vitamin C 11%
Calcium 6% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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