Craig claiborne's no-salt chili con carne

Yield: 2 servings

Measure Ingredient
1 tablespoon Oil,vegetable
3 \N Onions
1 \N Pepper
1¼ pounds Beef,coarse grind
2 \N Cloves garlic
2 tablespoons Red chile,hot,ground
1 tablespoon Red chile,mild,ground
1 teaspoon Cumin
1 teaspoon Oregano,dried,pref. Mexican
1 \N Bay leaves
½ teaspoon Pepper
4 cups Tomatoes
1 tablespoon Red wine vinegar
¼ teaspoon 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.~

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