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Ingredientes
- 1 x 3 lb. boneless venison, elk, moose or possibly beef Chuck roast
- 1 Tbsp. Veg. oil
- 2 med Onions, minced
- 1 med Green pepper, minced
- 2 x Cloves garlic, chopped
- 1/4 tsp Crushed red pepper flakes
- 4 x 14 1/2 oz diced tomatoes, undrained
- 1 c. Water
- 12 ounce Tomato paste
- 1 Tbsp. Sugar
- 1/2 tsp Grnd cumin
- 1/2 tsp Dry oregano
- 1/4 tsp Pepper
Direcciones
- Cut meat into 1/4" pcs. In a 4 quart 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 till vegetables are tender. Return meat to pan. Add in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hrs or possibly till the meat is tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 376g | |
| Recipe makes 10 servings | |
| Calories 234 | |
| Calories from Fat 49 | 21% |
| Total Fat 5.51g | 7% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.04g | |
| Cholesterol 24mg | 8% |
| Sodium 279mg | 12% |
| Potassium 751mg | 21% |
| Total Carbs 16.15g | 4% |
| Dietary Fiber 3.8g | 13% |
| Sugars 10.42g | 7% |
| Protein 32.41g | 52% |
