1 3 pound boneless venison, elk, moose or beef
chuck roast 1 Tablespoon cooking oil
2 medium onions — chopped
1 medium green pepper — chopped
2 cloves garlic — minced
1/4 teaspoon crushed red pepper flakes
4 14 1/2 oz. diced tomatoes — undrained
1 cup water
12 ounces tomato paste
1 Tablespoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon 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.