SPICY TEXAS CHILI CON CARNE W/BEANS NO. 90

      Title: SPICY TEXAS CHILI CON CARNE W/BEANS    NO. 90
  Categories: Pulses, Grains
       Yield: 1 Servings
  
       3 lb Chuck Roast
       2 tb Wine Vinegar
       3    Cubes Beef Bouillon
       1 ts Chili Powder
       2 lg Onions, Chopped
       1 lg Green Bell Pepper
      28 oz Canned, Whole Tomatoes
      16 oz Kidney Beans
            Salt
            Pepper
       1 c  Cheddar, Shredded
       2 c  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
[ add our full cookbook to your website ] [ Search The Cookbook ]