Bachelor chili
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Boneless venison |
| Or elk, moose or beef | ||
| Chuck roast | ||
| 1 | tablespoon | Cooking oil |
| 2 | mediums | Onions; chopped |
| 1 | medium | Green pepper; chopped |
| 2 | Cl Garlic; minced | |
| ¼ | teaspoon | Crushed red pepper flakes |
| 4 | cans | Diced tomatoes; undrained 4 1/2 oz each |
| 1 | cup | Water |
| 12 | ounces | Tomato paste |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Dried oregano |
| ¼ | teaspoon | Pepper |
Directions
Recipe by: TASTE OF HOME - FEB/MARCH 1996 Cut meat into ¼" pieces. In a 4 qt Dutch oven, brown meat in oil; remove with a slotted spoon and set aside. In the same pan, saut onions, green pepper, garlic and red pepper flakes until vegetables are tender. Return meat to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours or until the meat is tender.