Sombrero Chili
2 lbs. lean boneless beef chuck, cut in 1-inch cubes 1/4 cup sifted all-purpose flour 2 tbs. chili powder 2 tsp. salt 1/4 tsp. pepper 1/4 cup shortening (can use canola oil) 1 large onion, chopped (1 cup) 2 cans red kidney beans 2 cans tomatoes 1 can whole-kernel corn 2 tbs. butter or margarine 2 cups hot cooked rice 1 cup (4 oz.) grated Cheddar cheese 1 can (4 oz.) sliced pimientos 1 can (3-4 oz.) hot chili peppers Shake beef cubes with flour, chili powder, salt and pepper in a paper bag to coat well. Brown, a few at a time, in shortening in a kettle or Dutch oven; return all meat to kettle. Stir in onion; saute' 5 minutes longer, 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 beef mixture; stir in tomatoes; cover. Simmer, stirring several times, 1-1/2 hrs., or until beef is tender. Stir in kidney beans; heat just to boiling. To serve, drain corn and heat in butter or margarine in a small saucepan. Spoon hot chili into a heated 12-cup deep serving bowl or tureen; spoon corn in a layer in center; top with a cone of hot rice. Or, if you prefer, omit the butter or margarine and simply heat corn in the chili mixture. Serve the rice separately, doubling the amount to 4 cups to guests can spoon chili over generous servings. Serve with grated cheese to sprinkle over and sliced pimientos and chili peppers Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
