Bachelor Chili Recipe

3.5 1 3
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Bachelor Chili Recipe

Read Reviews
3.5 1 3
Publisher Photo
As a single male, I prepare my own meals night after night. This prize-winning chili I concocted years ago appeared in a local cookbook.—Dan Ellison, Herman, Minnesota
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min. + simmering
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min. + simmering

Ingredients

  • 1 boneless venison, elk, moose or beef chuck roast (3 to 3-1/2 pounds)
  • 1 tablespoon canola 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).
Originally published as Bachelor Chili in Taste of Home February/March 1996, p59

Nutritional Facts

1 cup: 253 calories, 12g fat (4g saturated fat), 74mg cholesterol, 113mg sodium, 12g carbohydrate (8g sugars, 3g fiber), 24g protein.

  • 1 boneless venison, elk, moose or beef chuck roast (3 to 3-1/2 pounds)
  • 1 tablespoon canola 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
  1. 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.
  2. 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).
Originally published as Bachelor Chili in Taste of Home February/March 1996, p59

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MY REVIEW
delowenstein User ID: 3766053 244814
Reviewed Mar. 2, 2016

"I have decided that this recipe is a good one!

I did rate it as a 5 and I admit that I HAD made a number of ingredient adjustments and on the cooking time. delowestein"

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