Craig Claiborne’s No-salt Chili Con Carne
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Mexican | Beans, Chili | 2 | Servings |
INGREDIENTS
| 1 | T | Oil, vegetable |
| 3 | Onions | |
| 1 | Pepper | |
| 1 1/4 | lb | Beef, coarse grind |
| 2 | Cloves garlic | |
| 2 | T | Red chile, hotground |
| 1 | T | Red chile, mildground |
| 1 | t | Cumin |
| 1 | t | Oregano, driedpref. Mexican |
| 1 | Bay leaves | |
| 1/2 | t | Pepper |
| 4 | c | Tomatoes |
| 1 | T | Red wine vinegar |
| 1/4 | t | Chile caribe |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 229
Calories From Fat: 71
Total Fat: 8.1g
Cholesterol: 0mg
Sodium: 696.8mg
Potassium: 1216.5mg
Carbohydrates: 38.4g
Fiber: 8.3g
Sugar: 19.3g
Protein: 6.2g