Bachelor chili

Yield: 10 Servings

Ingredients:

• 3 lb Boneless venison Or elk moose or beef Chuck roast
• 1 tb Cooking oil
• 2 md Onions; chopped
• 1 md Green pepper; chopped
• 2 Cl Garlic; minced
• 1/4 ts Crushed red pepper flakes
• 4 cn Diced tomatoes; undrained -- 4 1/2 oz each
• 1 c Water
• 12 oz Tomato paste
• 1 tb Sugar
• 1/2 ts Ground cumin
• 1/2 ts Dried oregano
• 1/4 ts Pepper

Instructions:

Recipe by: TASTE OF HOME - FEB/MARCH 1996 Cut meat into 1/4" pieces. In a 4 qt Dutch oven brown meat in oil; remove with a slotted spoon and set aside. In the same pan saut 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.

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