Ingredients
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1 small chuck roast (3 lb.)
water
2 Tbsp. red or white 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 onion
2 c. tortilla chips
Preparation
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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.
Cover. Cook over medium-high heat until meat releases juices and turns gray, about 30 minutes.
Uncover.
Cook juices away.
Turn meat in rendered fat until well browned on all sides, 30 minutes more.
Lift out meat. Set aside.
To pan, add 1/4 cup water and the vinegar. Scrape pan to loosen browned bits. Add bouillon cubes, chili powder, onions and green pepper.
Cook, stirring for 10 minutes. Add tomatoes and their liquid. Break up tomatoes with a spoon. Add kidney beans.
Return meat to pan. Stir to mix. Cover. Simmer until meat is tender enough to fall apart easily, 2 hours.
Discard bone. Skim off fat. Add salt and pepper to taste. Serve hot with cheese, green onion and chips.
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