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Craig Claiborne's No-Salt Chili Con CarneRecipe : Craig Claiborne's No-Salt Chili Con Carne
Procedure :
1 tb Oil,vegetable 3 Onions 1 Pepper 1 1/4 lb Beef,coarse grind 2 Cloves garlic 2 tb Red chile,hot,ground 1 tb Red chile,mild,ground 1 ts Cumin 1 ts Oregano,dried,pref. Mexican 1 Bay leaves 1/2 ts Pepper 4 c Tomatoes 1 tb Red wine vinegar 1/4 ts 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.~ |
