Spicy Texas Chili Con Carne with Beans

  1. 3 pounds chuck roast
    2 tablespoons wine vinegar
    3 cubes beef bouillon
    1 teaspoon chili powder
    2 large onions -- chopped
    1 large green bell pepper
  2. 28 ounces canned -- whole tomatoes
    16 ounces kidney beans
    1 cup cheddar -- shredded
    2 cups tortilla chips
  1. Trim all excess fat from the beef. Cut the meat from the bone in chunks. Put the meat and the bone in a large, heavy metal pan with water to barely cover.
  2. Cover and cook over medium-high heat until the meat releases juices and turns gray (about 30 minutes). Uncover and cook the juices away.
  3. Turn the meat in the rendered fat which remains until well browned on all sides (about 30 minutes more). Lift out the meat and set aside.
  4. Add 1/4 cup of water and the vinegar to the pan. Scrape the pan to loosen the browned bits. Remove the seeds and membranes from the green bell pepper and chop.
  5. Add the bouillon cubes, chili powder, onions and green bell pepper. Cook, stirring, for 10 minutes. Add the tomatoes and their liquid. Break up the tomatoes using the back of a spoon.
  6. Add the kidney beans. Return the meat to the pan. Stir to mix. Cover and simmer until the meat is tender enough to fall apart easily (about 2 hours). Discard the bones. Skim off the fat and add salt and pepper to taste.
  7. Sprinkle shredded cheese and chopped green onion over the top. Serve with tortilla chips on the side.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases