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 Craig Claiborne's No-Salt Chili Con Carne

Craig Claiborne's No-Salt Chili Con Carne

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Recipe From Craig Claiborne
Serving Size : 2; Preparation Time :0:00

List of Ingredients

  • 1 tablespoon Oil -- vegetable
  • 3 Onions
  • 1 Pepper
  • 1 1/4 poundsBeef -- coarse grind
  • 2 Cloves garlic
  • 2 tablespoons Red chile, hot -- ground
  • 1 tablespoonRed 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


  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.

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