Bachelor Chili Recipe

By dette

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

Details

Servings 3
Preparation time 25mins
Cooking time 40mins

Preparation

Step 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.
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).