Ingredients
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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
Preparation
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Trim off excess fat from beef.
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.
Cover; cook over medium-high heat until meat releases juices and turns gray, about 30 minutes.
Uncover; cook juices away, then turn meat in rendered fat until well browned on all sides, 30 minutes more.
Lift out meat; set aside.
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