Title: Ensenada Chili Pot
Categories: Crockpot, Tex-mex, Main dish
Yield: 8 Servings

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

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.

......Debbie HOlland entered 1994 Source: Family Circle, CASSEROLE COOKERY
RECIPE CLUB SEPTEMBER 1994, CASSEROLES AND ONE POT MEALS

Recipe By :

From: El Charro Cafe Favorite Recipes

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip