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.~