Craig claiborne's no-salt chili con carne
2 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | tablespoon | Oil,vegetable |
3 | Onions | |
1 | Pepper | |
1¼ | pounds | Beef,coarse grind |
2 | Cloves garlic | |
2 | tablespoons | Red chile,hot,ground |
1 | tablespoon | Red chile,mild,ground |
1 | teaspoon | Cumin |
1 | teaspoon | Oregano,dried,pref. Mexican |
1 | Bay leaves | |
½ | teaspoon | Pepper |
4 | cups | Tomatoes |
1 | tablespoon | Red wine vinegar |
¼ | teaspoon | Chile caribe |
Directions
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.~