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Craig Claiborne’s No-Salt Chili Con Carne

23.06.2008 | Author: Cook | Posted in Chili
Find out how to cook Craig Claiborne’s No-Salt Chili Con Carne in
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Craig Claiborne’s No-Salt Chili Con Carne


Servings: 2
Ingredients: 

  • 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.~





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