Craig Claiborne's No-Salt Chili Con Carne

Recipe Ingredients

1 tablespoon	15ml	Oil - vegetable
3		Onions
1		Pepper
1 1/4 lbs	567g / 20oz	Beef - coarse grind
2		Garlic
2 tablespoons	30ml	Red chile - hot, ground
1 tablespoon	15ml	Red chile - mild, ground
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Mexican oregano - dried
1		Bay leaves
1/2 teaspoon	2.5ml	Pepper
4 cups	250g / 8.8oz	Tomatoes
1 tablespoon	15ml	Red wine vinegar
1/4 teaspoon	1.3ml	Chile caribe

Recipe Instructions

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.

4. Bring to a boil, lower the heat and simmer 1 hour, stirring occasionally. Taste and adjust seasoning.~

Source:
Karen Ray

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