Recipe Source: Great Beef Dishes from Great American Recipes Stews & Chili Recipe File Serving Size: Makes 4 servings Have this recipe emailed to you!

Spicy Texas Chili Amount Ingredient 1 small chuck roast, 3 pounds   Water 2 tablespoons red or white wine vinegar 3 beef bouillon cubes 1 teaspoon chili powder 2 large onions, chopped 1 large green pepper, seeded and chopped 1 pound can whole tomatoes 16 ounce can kidney beans   Salt   Pepper 1 cup shrerdded cheddar cheese 1 cup chopped green onion 2 cups tortilla chips

Preparation Tips:

1. Trim off excess fat from beef. Cut meat off bone in chunks. Put meat and bone into a 4 to 5 quart heavy metal pan along with 1/2 cup water.
2. Cover. Cook over medium-high heat until meat released juices and turns gray, about 30 minutes.
3. Uncover. cook juices away. Then turn meat in rendered fat until well browned on all sides, 30 minutes more. Lift out meat. Set aside.
4. To pan, add 1/4 cup water and vinegar. Scrape pan to loosen browned bits. Add bouillon cubes, chili powder, onions, and green pepper. Cook, stirring, for 10 minutes.
5. Add tomatoes and their liquid. Break up tomatoes with a spoon. Add kidney beans.
6. Return meat to pan. Stir to mix.
7. Cover. Simmer until meat is tender enough to fall apart easily, 2 hours. Discard bones.
8. Skim off fat. Add salt and pepper to taste. Serve hot with cheese, green onion, and chips.

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