For 4 servings you will need:

1 sm. chuck roast, 3 lb.
Water
2 tbsp. red or white wine vinegar
3 beef bouillon cubes
1 tsp. chili powder
2 lg. onions, chopped
1 lg. green pepper, seeded & chopped
1 can (1 lb. 12 oz.) whole tomatoes
1 can (16 oz.) kidney beans
Salt & pepper
1 c. shredded cheddar cheese
1 c. chopped green onion
2 c. tortilla chips

Trim off excess fat from meat. Cut into small chunks.

Place meat in a microsafe dish. Sprinkle with some paprika. Add 1/2 cup water.

Microwave at HIGH power for about 12 minutes, turning meat over and around after 6 minutes.

Add vinegar, bouillon cubes, chili powder, onions and green pepper. Add another 1/4 cup water.

Microwave at HIGH power for 5 to 7 minutes, stirring once during cooking.

Add tomatoes and kidney beans. Break up tomatoes with a spoon.

Microwave at HIGH power for 5 to 7 minutes, stirring after 4 minutes. Let rest 5 minutes.

Microwave for another 4 to 5 minutes at HIGH power until meat is tender. Adjust seasonings.

Serve hot with tortilla chips, cheese and green onion.