BACHELOR CHILI

Bachelor Chili image

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

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 253 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 113mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 24g protein.