Ensenada Chili Pot

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)
1 Kernel corn; (16 ozs)
4 oz Pimento; sliced
4 oz Green chili peppers; chopped
Hot cooked rice
Shredded cheddar cheese

Trim excess fat from beef; shake beef cubes with flour, chili powder, salt and pepper in a plastic bag to coat well.

Brown, a few at time, in shortening, remove and reserve. Stir in onion, sauté 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.

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