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Bachelor Chili

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      Title: BACHELOR CHILI
 Categories: Chili, Venison
      Yield: 10 Servings
 
      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
 
  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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