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Ingredientes
- 3 lb Chuck Roast
- 2 Tbsp. Wine Vinegar
- 3 x Cubes Beef Bouillon
- 1 tsp Chili Pwdr
- 2 lrg Onions, Minced
- 1 lrg Green Bell Pepper
- 28 ounce Canned, Whole Tomatoes
- 16 ounce Kidney Beans
- Â Â Salt
- Â Â Pepper
- 1 c. Cheddar, Shredded
- 2 c. Tortilla Chips
Direcciones
- 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 till the meat releases juices and turns gray (about 30 min). Uncover and cook the juices away. Turn the meat in the rendered fat that remains till well browned on all sides
- (about 30 min more). Lift out the meat and set aside. Add in 1/4 c. 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 in the bouillon cubes, chili pwdr, onions and green bell pepper. Cook, stirring, for 10 min. Add in the tomatoes and their liquid. Break up the tomatoes using the back of a spoon. Add in the kidney beans. Return the meat to the pan. Stir to mix. Cover and simmer till the meat is tender sufficient to fall apart easily (about 2 hrs). Throw away the bones. Skim off the fat and add in salt and pepper to taste. Sprinkle shredded cheese and minced green onion over the top. Serve with tortilla chips on the side
