Preparation:
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 at time, in shortening, 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. 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. |
