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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

Bachelor Chili

SERVINGS

 10-12

CATEGORY

 Soup

METHOD

 Other stovetop

PREP

 25 min.

COOK

 20 min.

TOTAL

 45 min.

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 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).

Printed from tasteofhome.com Oct 11, 2008

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