Chile Con Carne

• 1 teaspoon corn, peanut or vegetable oil
• 13 cup finely chopped onions
• 2 teaspoons finely minced garlic
• 1/4 cup finely chopped sweet green pepper
• 13 pound lean ground beef
• 1 tablespoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon crushed oregano
• 1/4 teaspoon ground coriander seeds
• 1/4 teaspoon dried hot red pepper flakes
• 1 bay leaf
• 1 1/2 cups crushed tomatoes
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 teaspoon red-wine vinegar

1. Heat oil in a saucepan and add the onions, garlic and green pepper.
2. Cook, stirring, until wilted.
3. Add beef and cook, chopping down with the side of a heavy metal spoon to break up any lumps.
4. Cook until the meat loses its raw look.
5. Add chili powder, cumin, oregano, coriander seeds, hot red pepper flakes and bay leaf.
6. Stir to blend.
7. Add tomatoes, salt, pepper and vinegar and bring to a boil.
8. Partly cover and let simmer, stirring often, about 30 minutes.
9. Remove bay leaf and serve.

corn, onions, garlic, sweet green pepper, ground beef, chili powder, ground cumin, oregano, ground coriander seeds, bay leaf, tomatoes, salt, freshly ground pepper, redwine vinegar

Taken from cooking.nytimes.com/recipes/2259 (may not work)