Craig Claiborne`s No-Salt Chili Con Carne

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.~