Spicy Texas Chili

• 1 small chuck roast (3 lb.)
• water
• 2 Tbsp. red or white wine vinegar
• 3 beef bouillon cubes
• 1 tsp. chili powder
• 2 large onions, chopped
• 1 large green pepper, seeded and chopped
• 1 (1 lb. 12 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 meat and cut into small chunks.
2. Place meat in a microsafe dish.
3. Sprinkle with paprika.
4. Add 1/2 cup water. Microwave at High power for about 12 minutes, turning meat over and around after 6 minutes.
5. Add vinegar, bouillon cubes, chili powder, onions and green pepper.
6. Add another 1/4 cup water. Microwave at High power for 5 to 7 minutes, stirring once during cooking.

chuck, 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=1017917 (may not work)