Craig Claiborne's No-Salt Chili Con Carne

      Yield: 2 Servings

      1 T  oil,vegetable

      3    onions

      1    pepper

  1 1/4 lb beef,coarse grind

      2    cloves garlic

      2 T  red chile,hot,ground

      1 T  red chile,mild,ground

      1 t  cumin

      1 t  oregano,dried,pref. mexican

      1    bay leaves

    1/2 t  pepper

      4 c  tomatoes

      1 T  red wine vinegar

    1/4 t  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