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Craig Claiborne's No-Salt Chili Con Carne |
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| Course : |
Vegetables |
| From: |
HungryMonster.com |
| Serves: |
2 |
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Ingredients:
| 1 |
tablespoons |
Oil,vegetable |
| 3 |
medium |
Onions |
| 1 |
teaspoon |
Pepper |
| 1 1/4 |
pound |
Beef,coarse grind |
| 2 |
Cloves |
garlic |
| 2 |
tablespoons |
Red chile,hot,ground |
| 1 |
tablespoons |
Red chile,mild,ground |
| 1 |
teaspoon |
Cumin |
| 1 |
teaspoon |
Oregano,dried,pref. Mexican |
| 1 |
pieces |
bay leaves |
| 1/2 |
teaspoon |
Pepper |
| 4 |
Cup |
Tomatoes |
| 1 |
tablespoons |
Red wine vinegar |
| 1/4 |
teaspoon |
Chile caribe |
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Preparation:
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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