BACHELOR CHILI

      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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