Craig Claiborne's No-Salt Chili Con Carne

Course : Vegetables
Serves: 2
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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

Preparation / Directions:

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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