Craig Claiborne's No-Salt Chili Con Carne Recipe - Cooking Index
Craig Claiborne's No-Salt Chili Con Carne Recipe - Cooking Index
| 1 tablespoon | Oil - vegetable | |
| 3 | Onions | |
| 1 | Pepper | |
| 1 1/4 lbs | Beef - coarse grind | |
| 2 x | Garlic | |
| 2 tablespoons | Red chile - hot, ground | |
| 1 tablespoon | Red chile - mild, ground | |
| 1 teaspoon | Cumin | |
| 1 teaspoon | Mexican oregano - dried | |
| 1 | Bay leaves | |
| 1/2 teaspoon | Pepper | |
| 4 cups | Tomatoes | |
| 1 tablespoon | Red wine vinegar | |
| 1/4 teaspoon | 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.
4. Bring to a boil, lower the heat and simmer 1 hour, stirring occasionally. Taste and adjust seasoning.~
Source:
Karen Ray
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.