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.
