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Bachelor Chili

Chef.at.Home's picture
Ingredients
  Boneless venison/Elk/moose/beef chuck roast 1
  Cooking oil 1 Tablespoon
  Onions 2 Medium, chopped
  Green pepper 1 Medium, chopped
  Garlic 2 Clove (10 gm), minced
  Crushed red pepper flakes 1⁄2 Teaspoon
  Water 1 Cup (16 tbs)
  Sugar 1 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

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.
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Beef

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