Bachelor chili

Yield: 10 Servings

Measure 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

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.

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