Bachelor Chili

• 1 (3 lb.) boneless venison (elk, moose
• beef chuck roast)
• 1 tbsp. cooking oil
• 2 md. onions, chopped
• 1 md. green pepper, chopped
• 2 cloves garlic, minced
• 1/4 tsp. crushed red pepper flakes
• 4 cans (14-1/2 oz. each) diced tomatoes, undrained
• 1 cup water
• 1 can (12 oz.) tomato paste
• 1 tbsp. sugar
• 1/2 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/4 tsp. pepper

1. Cut meat into 1/4-inch pieces.
2. In a 4 quart Dutch oven, brown meat in oil; remove with a slotted spoon and set aside.
3. In the same pan, saute onions, green pepper, garlic and red pepper flakes until vegetables are tender.
4. Return meat to pan.
5. Add remaining ingredients; bring to a boil.
6. Reduce heat; cover and simmer for 3 hours or until the meat is tender.

boneless venison, beef chuck, cooking oil, onions, green pepper, garlic, red pepper, tomatoes, water, tomato paste, sugar, ground cumin, oregano, pepper

Taken from www.foodgeeks.com/recipes/2930 (may not work)