Cuban Picadillo

picadillo.jpeg

A great way to use ground-beef, this sweet and flavorful dish is a different take on traditional chili. It may be outside your wheelhouse but after you try it, you’ll be adding it to your weekly routine.

  • 3 tablespoons extra-virgin olive oil

  • 1 heaping tablespoon cumin powder

  • 1 sweet white onion, chopped

  • 1 medium red/ orange or yellow bell pepper, chopped

  • 4 garlic cloves, minced

  • 1 1/2 pounds ground beef chuck

  • 1/2 cup sliced pitted green olives

  • 1/3 cup raisins

  • 1 tablespoon dried oregano

  • 1/4 cup Worcestershire sauce

  • 1/4 cup good red wine

  • One 15-ounce can tomato sauce

  • 1 cup beef stock or low-sodium broth

  • Salt

  • Freshly ground pepper

  • Steamed rice, for serving

  • Cilantro for garnish

 

INSTRUCTIONS

  1. In a large, deep skillet, heat the olive oil until shimmering. Add the onion, bell pepper, cumin and garlic and cook until softened, about 5 minutes.

  2. Add the ground beef, olives, raisins and oregano and cook, breaking up the meat with a wooden spoon until no longer pink.

  3. Add the Worcestershire sauce, tomato sauce, wine and stock and season with salt and pepper.

  4. Cover and simmer over low heat for 30 minutes.

  5. Serve with steamed rice and a sprinkle of cilantro.