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.