Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        beef chuck steak -- cubed
     1/4  cup           all-purpose flour
   2      tablespoons   chili powder
   2      teaspoons     salt
     1/4  teaspoon      pepper
     1/4  cup           vegetable shortening
   1      large         onion -- chopped
   2      16 oz cans    red kidney beans
   1      28 oz can     tomatoes
   1      16 oz can     whole kernel corn
   4      ounces        pimientoes -- sliced
   1      4 oz can      chopped green chiles
                        hot cooked rice
                        shredded cheddar cheese

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.