Craig Claiborne's No-Salt Chili Con Carne
Yield
2 servingsPrep
15 minCook
Ready
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 3 | each |
onions
|
|
| 1 | x |
black pepper
|
*
|
| 1 ¼ | pounds |
beef
coarse grind |
|
| 2 | cloves |
garlic
|
|
| 2 | tablespoons |
red hot chili pepper, dried
hot, ground |
|
| 1 | tablespoon |
red hot chili pepper, dried
mild, ground |
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
oregano
dried, preferably Mexican |
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
black pepper
|
|
| 4 | cups |
tomatoes
|
|
| 1 | tablespoon |
red wine vinegar
|
|
| ¼ | teaspoon |
chile caribe
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 3 | each |
onions
|
|
| 1 | x |
black pepper
|
*
|
| 567 | g |
beef
coarse grind |
|
| 2 | cloves |
garlic
|
|
| 3E+1 | ml |
red hot chili pepper, dried
hot, ground |
|
| 15 | ml |
red hot chili pepper, dried
mild, ground |
|
| 5 | ml |
cumin
|
|
| 5 | ml |
oregano
dried, preferably Mexican |
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
black pepper
|
|
| 946 | ml |
tomatoes
|
|
| 15 | ml |
red wine vinegar
|
|
| 1.3 | ml |
chile caribe
|
* |
Directions
Heat the oil in a deep skillet over medium heat.
Add the onions and green pepper and sauté until the onions are translucent, about 3 minutes.
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.
Add the bay leaf, pepper, tomatoes, vinegar, and caribe.
Bring to a boil, lower the heat and simmer 1 hour, stirring occasionally.
