1 small chuck roast, 3 lbs
Water
2 Tbsp red wine vinegar
3 beef bouillon cubes
1 tsp chili powder
2 large onions, chopped
1 large green peppers, chopped
1 can (1 lb, 12 oz) whole tomatoes
1 can (16 oz) kidney beans
Salt and pepper
1 cop shredded cheddar cheese
1 cup chopped green onion
2 cups large torilla chips
Trim off the excess fat from beef. Cut meat of bone in chunks. Put meat and bone into a 4 quart heavy
metal pan along with 1/2 cup water. Cover and cook over medium-high heat about 30 minutes until
meat release juices
Uncover and cook until liquid evaporates. Turn meat and cook on both sides until browned, about
30 minutes. Remove meat and set aside
Add 1/4 cup water to the pan. Add vinegar. Scrape pan and stir. Add bouillon cubes, chili powder,
onions and green pepper. Cook stirring for 10 minutes
Add can of tomotoes and their liquid. Break up tomatoes as they cook
Add kidney beans
Return meat to pan. Stir to mix
Cover. Simmer until meat is tender enough to fall apart, about 2 hours
Discard bones
Skim off fat. Add salt and pepper to taster
Serve hot with cheese and green onions sprinkled on top
Serve with torilla chips