3 lb. chuck roast
2 tbsp. white wine vinegar
3 tsp. chili powder
2 lg. onions, chopped
1 can Mexican kidney beans
1 chopped green onion
Water
3 beef bouillon cubes
1 tsp. red pepper
1 can whole tomatoes
1 c. shredded Cheddar

Trim fat from meat and debone. Cut into small pieces. Put meat and bone into a 5 quart heavy pan with 1/2 cup water. Cover and cook over medium high heat until good broth develops (about 30 minutes). Uncover and let juices cook away, then brown meat in pan (about 30 minutes). Remove from pan.

Add 1/4 cup water and vinegar to deglaze pan. Add bouillon, chili powder, red pepper and onions. Cook for 10 minutes. Crush tomatoes and add with liquid to pan. Add beans. Remove bone and return meat to pan. Cover and simmer for 2 hours. Serve with cheese and green onions.