*  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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