Donna's Favorite Recipes



Spicy Chili
amount 4 servings
713 calories...50 grams protein...35 grams fat...53 grams carbs...1718 sodium

1 small chuck roast, 3 lbs
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

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