- 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 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).
Reviews forBachelor Chili
"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"