Picadillo

Picadillo

INGREDIENTS

2  tablespoons extra-virgin olive oil

2  medium-size yellow onions, peeled and chopped

2  ounces dried chorizo, diced

4  cloves garlic, peeled and minced

1 ½  pounds ground beef

  Kosher salt and freshly ground black pepper

one 28-ounce can chopped tomatoes

2  tablespoons vinegar

1  tablespoon ground cinnamon

2  teaspoons ground cumin

2  bay leaves

  Pinch of ground cloves

  Pinch of nutmeg

⅔  cup raisins

PREPARATION

Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.

Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.

Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.

Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

Slow Cooker Picadillo

ingredients

2 lb (907 g) lean ground beef

2 onions, chopped

2 cloves garlic, minced

1 can (5-1/2 oz/156 ml) tomato paste

1 cup (250 mL) water

2 tbsp (30 mL) Worcestershire sauce

2 tbsp (30 mL) red wine vinegar

1 tbsp (15 mL) finely chopped jalapeño peppers, (fresh or pickled)

2 tsp (10 mL) dried oregano

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

1/2 cup (125 mL) sliced pimento stuffed green olives

1 sweet green pepper, chopped

Preparation

In large nonstick skillet, cook beef over medium-high heat, breaking up with spoon, for 5 minutes or until no longer pink. Drain off fat. Transfer to slow-cooker.

Add onions, garlic, tomato paste, water, Worcestershire sauce, vinegar, jalapeno pepper, oregano, salt and pepper to slow-cooker. Cover and cook on Low for 6 to 8 hours or until thickened.

Increase heat to High. Add olives and green pepper; cook, covered, for 15 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks.)