Spicy Texas Chili Con Carne with Beans
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
28 ounces canned -- whole tomatoes
16 ounces kidney beans
1 cup cheddar -- shredded
2 cups tortilla chips
- 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.
- Cover and cook over medium-high heat until the meat releases juices and turns gray (about 30 minutes). Uncover and cook the juices away.
- 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.
- 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.
- 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.
- 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.
- Sprinkle shredded cheese and chopped green onion over the top. Serve with tortilla chips on the side.