Spicy Texas Chili

  1. 1 small chuck roast, 3 pounds
    2 tablespoons red or white wine vinegar
    3 beef bouillon cubes
    1 teaspoon chili powder
    2 large onions, chopped
    1 large green pepper, seeded and chopped
  2. 1 pound can whole tomatoes
    16 ounce can kidney beans
    1 cup shredded cheddar cheese
    1 cup chopped green onion
    2 cups tortilla chips
  1. 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.
  2. Cook over medium-high heat until meat released juices and turns gray, about 30 minutes.
  3. Uncover. cook juices away. Then turn meat in rendered fat until well browned on all sides, 30 minutes more. Lift out meat. Set aside.
  4. To pan, add 1/4 cup water and vinegar. Scrape pan to loosen browned bits. Add bouillon cubes, chili powder, onions, and green pepper. Cook, stirring, for 10 minutes.
  5. Add tomatoes and their liquid. Break up tomatoes with a spoon. Add kidney beans.
  6. Return meat to pan. Stir to mix. Cover. Simmer until meat is tender enough to fall apart easily, 2 hours.
  7. Discard bones. Skim off fat. Add salt and pepper to taste. Serve hot with cheese, green onion, and chips.
  8. Recipe by Sandi

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