Title: Spicy texas chili con carne w/beans    no. 90
 Categories: Pulses, Grains
      Yield: 1 Servings
 
      3 lb Chuck Roast
      2 tb Wine Vinegar
      3    Cubes Beef Bouillon
      1 ts Chili Powder
      2 lg Onions, Chopped
      1 lg Green Bell Pepper
     28 oz Canned, Whole Tomatoes
     16 oz Kidney Beans
           Salt
           Pepper
      1 c  Cheddar, Shredded
      2 c  Tortilla Chips
 
  Trim all excess fat from the beef. Cut the meat from the bone in
  chunks. Put the meat and the bone in a large, heavy metal pan with
  water to barely cover. Cover and cook over medium-high heat until the
  meat releases juices and turns gray (about 30 minutes). Uncover and
  cook the juices away. Turn the meat in the rendered fat which remains
  until well browned on all sides (about 30 minutes more). Lift out the
  meat and set aside. Add 1/4 cup of water and the vinegar to the pan.
  Scrape the pan to loosen the browned bits. Remove the seeds and
  membranes from the green bell pepper and chop. Add the bouillon
  cubes, chili powder, onions and green bell pepper. Cook, stirring,
  for 10 minutes. Add the tomatoes and their liquid. Break up the
  tomatoes using the back of a spoon. Add the kidney beans. Return the
  meat to the pan. Stir to mix. Cover and simmer until the meat is
  tender enough to fall apart easily (about 2 hours). Discard the
  bones. Skim off the fat and add salt and pepper to taste. Sprinkle
  shredded cheese and chopped green onion over the top. Serve with
  tortilla chips on the side