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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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As a single male, I prepare my own meals night after night. This prize-winning chili I concocted years ago appeared in a local cookbook.Dan Ellison, Herman, Minnesota Ingredients:
1 boneless venison, elk, moose or beef chuck roast (3 to 3-1/2 pounds) |
1 tablespoon canola oil |
2 medium onions, chopped |
1 medium green pepper, chopped |
2 garlic cloves, minced |
1/4 to 1/2 teaspoon crushed red pepper flakes |
4 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 cup water |
1 can (12 ounces) tomato paste |
1 tablespoon sugar |
1/2 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
Directions:
1. Cut meat into 1/4-in. pieces. In a 4-qt. Dutch oven, brown meat in oil; remove with a slotted spoon and set aside.
2. In the same pan, saute onions, green pepper, garlic and 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. Yield: 10-12 servings (3 quarts).
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