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Bachelor Chili
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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
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).
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |