| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Tex-Mex |
Crockpot, Tex-mex, Main dish |
8 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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
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