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