Bachelor Chili

• 3 pounds venison chuck roast
• 1 tablespoon vegetable oil
• 2 medium onions chopped
• 1 medium green bell peppers chopped
• 2 cloves garlic minced
• 1/4 teaspoon red pepper flakes crushed
• 56 ounces tomatoes undrained
• 1 cup water
• 12 ounces tomato paste
• 1 tablespoon sugar
• 1/2 teaspoon cumin ground
• 1/2 teaspoon oregano dried
• 1/4 teaspoon black pepper

1. Cut meat into 1/4 inch pieces.
2. In a 4 qt Dutch oven, brown meat in oil; remove with a slotted spoon and set aside.
3. In the same pan, saut 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.

chuck roast, vegetable oil, onions, green bell peppers, garlic, red pepper, tomatoes, water, tomato, sugar, cumin ground, oregano, black pepper

Taken from recipeland.com/recipe/v/bachelor-chili-40500 (may not work)