Spicy Texas Chili from Sandi's Recipe of the Week
http://www.sandisrecipecorner.com/recipe644A.htm

1 small chuck roast, 3 pounds 
  Water 
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 pound can whole tomatoes 
16 ounce can kidney beans 
  Salt 
  Pepper 
1 cup shrerdded cheddar cheese 
1 cup chopped green onion 
2 cups tortilla chips 

1. Trim off excess fat from beef. Cut meat off bone in chunks. Put meat and 
bone into a 4 to 5 quart heavy metal pan along with 1/2 cup water.
2. Cover. Cook over medium-high heat until meat released juices and turns 
gray, about 30 minutes.
3. Uncover. cook juices away. Then turn meat in rendered fat until well 
browned on all sides, 30 minutes more. Lift out meat. Set aside.
4. To pan, add 1/4 cup water and vinegar. Scrape pan to loosen browned bits. 
Add bouillon cubes, chili powder, onions, and green pepper. Cook, stirring, 
for 10 minutes.
5. Add tomatoes and their liquid. Break up tomatoes with a spoon. Add 
kidney beans.
6. Return meat to pan. Stir to mix.
7. Cover. Simmer until meat is tender enough to fall apart easily, 2 hours. 
Discard bones.
8. Skim off fat. Add salt and pepper to taste. Serve hot with cheese, green 
onion, and chips.