Bachelor chili

Yield: 10 Servings

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 ts 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 ts Ground cumin      1/2 ts Dried oregano
1/4 ts 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 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.