Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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