Printable | Taste of Home

Bachelor Chili

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

Printed from tasteofhome.com Oct 7, 2008

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Bachelor Chili cont.

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).