Bachelor Chili

by Kathleen Morrison

Prep time: 0:30 Overall time: 3:30

Servings: 10 servings

INGREDIENTS

1 (3 lb.) boneless venison (elk, moose or 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.) 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

INSTRUCTIONS

Cut meat into 1/4-inch pieces. In a 4 quart Dutch oven, brown meat in oil; remove with a slotted spoon and set aside. In the same pan, sauté 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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Tagged: chili, soups, venisonchili add tags

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