Ensenada Chili Pot
- Main Ingredient: Rice and Grains Cheese Corn Tomatoes
- Preparation: Crock Pot and Slow Cooker
- Course: Various Main Dishes
- Yield:
Ensenada Chili Pot ingredients
- 2 lb Chuck steak -- cubed
- 1⁄4 c flour
- 2 T Chili powder
- 2 t Salt
- 1⁄4 t Pepper
- 1⁄4 c Vegetable shortening
- 1 large Onion, chopped
- 2 lb Red kidney beans
- 1 cn Tomatoes, (1 lb -- 13 oz)
- 1 whole kernel corn -- (16 ounces)
- 4 oz Piemento -- sliced
- 4 oz green chili peppers -- chopped
- Hot cooked Rice
- Shredded Cheddar cheese
Cooking Ensenada Chili Pot
1. 1. Trim excess fat from beef; shake beef cubes with flour, chili powder, saltand pepper in a plastic bag to coat well.
2. 2. Browni, a few at at time, in shorteinge, remove and reserve.
3. STir in onion, saute 5 minutes; or until onion is soft.
4. 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.
5. 4. Place beef in slow cooker with tomato mixture; stir in kidney beans adn corn; cover cooker.
6. 5. Cook on low for 8 hours or on high for 4 hours; stir in pimiento and green chili peppers.
7. 6. Spoon chili over rice in soup bowls.
8. Top with shredded cheddar cheese.
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