Ensenada Chili Pot Recipe
Ingredients
| Lean boneless chuck | 2 Pound, cubed | |
| All purpose flour | 1⁄4 Cup (4 tbs) | |
| Chili powder | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Vegetable shortening | 1⁄4 Cup (4 tbs) | |
| Onion | 1 Large, chopped | |
| Red kidney beans | 2 Pound | |
| Canned tomatoes | 29 Ounce (1 Pound, 13 Ounces) | |
| Whole kernel corn | 16 Ounce | |
| Pimiento | 4 Ounce, sliced | |
| Green chili peppers | 4 Ounce, chopped | |
| Hot cooked rice | 1 Cup (16 tbs) | |
| Shredded cheddar cheese | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 816 Calories from Fat 240
% Daily Value*
Total Fat 27 g41.5%
Saturated Fat 11.5 g57.4%
Trans Fat 0.8 g
Cholesterol 72.6 mg24.2%
Sodium 1064.2 mg44.3%
Total Carbohydrates 98 g32.6%
Dietary Fiber 22.2 g88.6%
Sugars 6.2 g
Protein 49 g98.9%
Vitamin A 49.5% Vitamin C 111.6%
Calcium 20.4% Iron 58.3%
*Based on a 2000 Calorie diet
Directions
2 Brown, a few at a time, in shortening in a large skillet or an electric slow cooker with a browning unit; remove and reserve.
Stir in onion; saute for 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 and corn; cover cooker.
5 Cook on low (190° to 200°) for 8 hours, or on high (290° to 300°) for 4 hours; stir in pimiento and green chili peppers.
6 Spoon chili over rice in soup bowls.
Top with shredded Cheddar cheese.
Chef
