Title: Craig Claiborne's No-Salt Chili Con Carne
Categories: Chili Bean
Yield: 2 Servings
| 1 | tb | Oil,vegetable |
| 3 | | Onions |
| 1 | | Pepper |
| 1 1/4 | lb | Beef,coarse grind |
| 2 | | Cloves garlic |
| 2 | tb | Red chile,hot,ground |
| 1 | tb | Red chile,mild,ground |
| 1 | ts | Cumin |
| 1 | ts | Oregano,dried,pref. Mexican |
| 1 | | Bay leaves |
| 1/2 | ts | Pepper |
| 4 | c | Tomatoes |
| 1 | tb | Red wine vinegar |
| 1/4 | ts | Chile caribe |
1. Heat the oil in a deep skillet over medium heat. Add the onions and
green pepper and saute until the onions are translucent, about 3 minutes.~
2. Sprinkle the meat with the garlic, ground chile, cumin, and oregano.
Stir to blend. Add the meat to the skillet. Break up any lumps with a fork,
stirring occasionally until the meat is evenly browned.~ 3. Add the bay
leaf, pepper, tomatoes, vinegar, and caribe. Bring to a boil, lower the
heat and simmer 1 hour, stirring occasionally. Taste and adjust seasoning.~