*  Exported from  MasterCook  *
 
                 Craig Claiborne’s No-Salt Chili Con Carne
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Posted
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    oil -- vegetable
    3                    onions -- chopped
    1                    bell pepper -- chopped
    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 pe
 pper 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, lo
 wer the heat and simmer 1 hour, stirring occasionally. Taste and adjust seasoni
 ng.
 
 Busted by Christopher E. Eaves <cea260@airmail.net>
 
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