Recipe - Craig Claibornes No-Salt Chili Con Carne

1 tablespoon Oil,vegetable
3 Onions
1 Pepper
1 One fourth pound Beef,coarse grind
2 Cloves garlic
2 tablespoon Red chile,hot,ground
1 tablespoon Red chile,mild,ground
1 teaspoon Cumin
1 teaspoon Oregano,dried,pref. Mexican
1 Bay leaves
One half teaspoon Pepper
4 cup Tomatoes
1 tablespoon Red wine vinegar
One fourth 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. Bring to a boil, lower the
heat and simmer 1 hour, stirring occasionally. Taste and adjust seasoning.~

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini