* Exported from MasterCook * Craig Claiborne's No-Salt Chili Con Carne Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon oil -- vegetable 3 onions -- chopped 1 bell pepper -- chopped 1 1/4 pounds beef -- coarse grind 2 cloves garlic 2 tablespoons red chile -- hot, ground 1 tablespoon red chile -- mild, ground 1 teaspoon cumin 1 teaspoon oregano -- dried, pref. mexican 1 bay leaves 1/2 teaspoon pepper 4 cups tomatoes 1 tablespoon red wine vinegar 1/4 teaspoon chile caribe 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. 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. Taste and adjust seasoning. Busted by Christopher E. Eaves - - - - - - - - - - - - - - - - - -