Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 253
  • Fat:
  • 12 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 74 mg
  • Sodium:
  • 113 mg
  • Carbohydrate:
  • 12 g
  • Fiber:
  • 3 g
  • Protein:
  • 24 g


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Bachelor Chili

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SERVINGS: 10-12

CATEGORY: Soup

METHOD: Other stovetop

TIME: Prep: 25 min. Cook: 3 hours

Ingredients:

  • 1 boneless venison, elk, moose or beef chuck roast (3 to 3-1/2 pounds)
  • 1 tablespoon vegetable oil
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, minced
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 4 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 cup water
  • 1 can (12 ounces) tomato paste
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper

Directions:

Cut meat into 1/4-in pieces. In a 4-qt. Dutch oven, brown meat in oil; remove with a slotted spoon and set aside.
    In the same pan, saute 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. Yield: 10-12 servings (3 quarts).


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