*  Exported from  MasterCook  *
 
                               Bachelor Chili
 
 Recipe By     : TASTE OF HOME - FEB/MARCH 1996
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Chili                            Rice & Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      3 pound       boneless venison, elk, moose or beef
                         chuck roast
    1      Tablespoon    cooking oil
    2      medium        onions -- chopped
    1      medium        green pepper -- chopped
    2      cloves        garlic -- minced
      1/4  teaspoon      crushed red pepper flakes
    4      14 1/2 oz.    diced tomatoes -- undrained
    1      cup           water
   12      ounces        tomato paste
    1      Tablespoon    sugar
      1/2  teaspoon      ground cumin
      1/2  teaspoon      dried oregano
      1/4  teaspoon      pepper
 
 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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