1 small 3 lb chuck roast
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
1 can whole tomatoes
1 can (16oz) kidney beans
Salt and pepper, to taste
Garnish: shredded cheddar cheese, chopped green onion, sour cream and/or jalapeños
Tortilla chips (optional)
1. In your Dutch Oven on med/high heat, cover and cook meat until it releases juices and turns gray, about 30 minutes. Uncover to cook juices away. Then cook meat in rendered fat until browned on both sides, 30 minutes. Remove and set aside.
2. Add 1/4 cup to Dutch Oven and the vinegar, scrape the browned bits from the bottom then add the bouillon cubes, chili powder, onions and green peppers; stirring for 10 minutes. Add the tomatoes with their liquid, break up tomatoes with a spoon then add the kidney beans.
3. Return meat to Dutch Oven and stir to mix, cover and simmer 2 hours or until meat is tender enough to fall apart easily. (Discard any bones) Skim off fat, season to taste and serve with your choice of garnishments. Yum Yum!
1 and 2 are the same
3. Transfer meat to slow cooker and stir in the kidney beans mixture. Cover and cook on high for 3-4 hours, or until meat is tender enough to fall apart easily. (Discard any bones) Skim off fat, season to taste and garnish.
Cut meat into small chunks, place in a microwave safe dish sprinkle with a dash of paprika and 1/2 cup of water. Microwave on high power for 12 minutes. Add the vinegar, bouillon cubes, chili powder, onions and green peppers. Add another 1/4 cup water then microwave on high power 5-7 minutes; stirring once during cooking time. Add tomatoes (breaking them up with a spoon) and the kidney beans. Microwave on high power another 5-7 minutes, stirring after 4 minutes. Let rest for 5 minutes. Microwave another 4-5 minutes until meat is tender. Season to taste. Garnish and serve.