Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Vegetables
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1 can Tomatoes, (1 lb -- 13 oz)
1 can Whole kernel corn -- (16 ounces)
4 ounces Piemento -- sliced
4 ounces Green chili peppers -- chopped
Hot cooked rice
Shredded cheddar cheese
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 shortening, 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.
