Spicy Texas Chili

1 goat roast, 3 lbs
Water
2 Tbsp. red or white vinegar
3 beef bouillon cubes
1 tsp. chili powder
2 large onions, chopped
1 large green pepper, seeded and chopped
1 can (1 lb, 12 oz.) whole tomatoes
1 can (16 oz.) kidney beans
salt and pepper
1 cup shredded cheese
1 cup chopped green onion
2 cups tortilla chips

Preparation:
1) Cut meat into chunks. Put meat in large heavy metal pan along with 1/2 cup water.
2) Cover. Cook over medium-high heat about 30 minutes.
3) Uncover. Cook meat until well browned on all sides, about 30 minutes more. Lift meat out and set aside.
4) To pan, add 1/4 cup water and vinegar. 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, about 2 hours.
8) Add salt pepper to taste. Serve hot with chees, green onion and chips.