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  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

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

Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 801 Calories from Fat 229

% Daily Value*

Total Fat 26 g39.7%

Saturated Fat 4.7 g23.3%

Trans Fat 0 g

Cholesterol 61.2 mg20.4%

Sodium 46.1 mg1.9%

Total Carbohydrates 67 g22.3%

Dietary Fiber 11.6 g46.5%

Sugars 36.3 g

Protein 80 g160.8%

Vitamin A 16.7% Vitamin C 262%

Calcium 20.4% Iron 73%

*Based on a 2000 Calorie diet

Bachelor Chili Recipe