Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

(1)

Ensenada Chili Pot

Rate This Article

Comment On This Article

Ingredients
  • 2 pounds chuck steak, cubed
  • 1/4 cup flour
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 cup vegetable shortening
  • 1 large onion, chopped
  • 2 pounds red kidney beans
  • 29 ounces can tomatoes
  • 16 ounces whole kernel corn
  • 4 ounces piemento, sliced
  • 4 ounces green chili peppers, chopped
  • hot cooked rice
  • shredded cheddar cheese
Instructions

Trim excess fat from beef, shake beef cubes with flour, chili powder, saltand pepper in a plastic bag to coat well. Brown, a few at at time, in shorteing, 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. Drain liquid from kidney beans and add to pan, stir in tomatoes, bring to boiling, remove from heat. 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.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter Blog Email RSS

© Copyright 2013 Prime Publishing, LLC. All rights reserved.

www.recipelion.com