Ingredients
- 4 piemento (sliced)
- 1 onion (chopped)
- 1 rice cheddar cheese (hot cooked shredded)
- 1,000 gr kidney beans (red)
- 900 gr chuck steak cubed
- 65 gr green chili peppers (chopped)
- 50 gr vegetable shortening
- 32 gr flour
- 18 gr chili powder
- 6 gr salt
- 1 gr pepper
- 1 package tomatoes
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.
