Bachelor Chilichili 3 lb boneless venison 1 or elk, moose or beef 1 chuck roast 1 tablespoon cooking oil 2 medium onions; chopped 1 medium green pepper; chopped 2 cl garlic; minced 1/4 teaspoon crushed red pepper flakes 4 can diced tomatoes; undrained - 4 1/2 oz each 1 cup water 12 oz tomato paste 1 tablespoon sugar 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon 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. |
