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Sombrero Chili




Source of Recipe


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2-pounds lean chuck (1 inch cubes)

1/4-cup sifted flour

2-tbsp chili powder

2-tsp salt

1/4-tsp pepper

1/4-cup shortening

1-large onion, chopped

2-cans (16 ounce) red kidney beans

2-can (16 ounce) tomatoes

1-can (16 ounce) whole kernel corn

2-tbsp butter

2-cups cooked rice

4-ounce cheddar cheese

1-can (4 ounce) pimentos

1-can (3 ounce) hot chili peppers



In paper bag, shake beef cubes with flour, chili powder, salt and pepper to coat well. Brown (a few cubes at a time) in shortening (or bacon drippings) in a Dutch oven. Return all meat to kettle. Stir in onion and sauté until onions are soft. Spoon off excess drippings; stir remaining flour seasoning mixture into pan. Drain liquid from kidney beans and add to meat; stir in tomatoes, cover. Simmer, stirring several times, for 1 1/2 hours. Stir in kidney beans, heat just to boiling. To serve, drain corn and heat in butter in small saucepan. Spoon hot chili into heated 12 cup serving bowl. Spoon corn in a layer in center; top with a cone of hot cooked rice. Sprinkle with grated cheese, pimentos and chili peppers. Serves 8.