Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       pound           Boneless venison Or elk, moose or beef Chuck roast
   1       tablespoon   Cooking oil
   2       medium       Onions -- chopped
   1       medium       Green pepper -- chopped
   2       Clove        Garlic -- finely chopped
     1/4   teaspoon     Crushed red pepper flakes
   4       can          Diced tomatoes -- undrained - 4 1/2 oz each
   1       cup          Water
  12       Ounces       Tomato paste
   1       tablespoon   Sugar
     1/2   teaspoon     Ground cumin
     1/2   teaspoon     Dried oregano
     1/4   teaspoon     Pepper

Preparation:

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.