Craig Claiborne's No-Salt Chili Con Carne Recipe

Craig Claiborne's No-Salt Chili Con Carne
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    Oil -- vegetable
    3                    Onions
    1                    Pepper
    1 1/4  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
      1/2  teaspoon      Pepper
    4      cups          Tomatoes
    1      tablespoon    Red wine vinegar
      1/4  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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