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 Whole kernel corn — (16 ounces)
4 ounces Piemento — sliced
4 ounces Green chili peppers — chopped
Hot cooked rice Shredded cheddar cheese
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.