Bachelor Chili
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 t 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 t Ground cumin
1/2 t Dried oregano
1/4 t 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, saute 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.
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 t 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 t Ground cumin
1/2 t Dried oregano
1/4 t 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, saute 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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