Craig Claiborne's No-Salt Chili Con Carne

2 Servings

1 T oil, vegetable
3 onions
1 pepper
1 1/4 lb beef, coarse grind
2 cloves garlic
2 T red chile, hot, ground
1 T red chile, mild, ground
1 t cumin
1 t oregano, dried, pref. mexican
1 bay leaves
1/2 t pepper
4 c tomatoes
1 T red wine vinegar
1/4 t 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.