Time
prep 0:30
total 3:30
Ingredients
| 1 (3 lbs.) | boneless venison (elk, moose or | | beef chuck roast) | | 1 tbsp. | cooking oil | | 2 | md. onions, chopped | | 1 | md. green pepper, chopped | | 2 cloves | garlic, minced | | 1/4 tsp. | crushed red pepper flakes | | 4 cans (14-1/2 oz. each) | diced tomatoes, undrained | | 1 cup | water | | 1 can (12 oz.) | tomato paste | | 1 tbsp. | sugar | | 1/2 tsp. | ground cumin | | 1/2 tsp. | dried oregano | | 1/4 tsp. | pepper |
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Instructions
Cut meat into 1/4-inch pieces. In a 4 quart Dutch oven, brown meat in oil; remove with a slotted spoon and set aside. In the same pan, sauté 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.
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