Bachelor Chili

10 Servings

3 lb boneless venison
1 or elk, moose or beef
1 chuck roast
1 T cooking oil
2 md onions, chopped
1 md green pepper, chopped
2 cl garlic, minced
1/4 t red pepper flakes, Crushed
4 cn diced tomatoes, undrained 4 1/2 oz each
1 c water
12 oz tomato paste
1 T sugar
1/2 t cumin, Ground
1/2 t oregano, Dried
1/4 t pepper
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.