Instructions: 1. Trim excess fat from beef; shake beef cubes with flour, chili powder, salt and pepper in a plastic bag to coat well.

2. Brown, a few 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.

3. Drain liquid from kidney beans and add to pan; stir in tomatoes; bring to boiling; remove from heat.

4. Place beef in slow cooker with tomato mixture; stir in kidney beans and corn; cover cooker.

5. Cook on low for 8 hours or on high for 4 hours; stir in pimiento and green chili peppers.

6. Spoon chili over rice in soup bowls. Top with shredded cheddar cheese.

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