5 lbs. beef chuck roast
Tomatoes
1 tsp. dry mustard
1 bay leaf (optional)
2 green pepper (optional)
2 chopped onions
1/2 c. to 1 1/4 c. vinegar
2 tbsp. Worcestershire sauce
Garlic, salt, pepper
Chili powder to taste

Remove all fat from meat. Cut into chunks. Combine. Cook at least 6 hours.