Spicy Texas Chili

• 1 small (3 lb.) chuck roast
• water
• 2 Tbsp. red or white vinegar
• 3 beef bouillon cubes
• 1 tsp. chili powder
• 2 large onions, chopped
• 1 large green pepper, chopped
• 1 (28 oz.) can whole tomatoes
• 1 (16 oz.) can kidney beans
• salt and pepper
• 1 c. shredded Cheddar cheese
• 1 c. chopped green onions
• 2 c. tortilla chips

1. Trim off excess fat from beef.
2. Cut meat off bone into chunks. Put meat and bone into a 4 to 5-quart heavy metal pan, along with 1/2 cup water.
3. Cover; cook over medium-high heat until meat releases juices and turns gray, about 30 minutes.
4. Uncover; cook juices away, then turn meat in rendered fat until well browned on all sides, 30 minutes more.
5. Lift out meat; set aside.

chuck roast, water, red, chili powder, onions, green pepper, tomatoes, kidney beans, salt, cheddar cheese, green onions, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1017951 (may not work)