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Cuban Picadillo Stew

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
65 min
SERVINGS
6 servings
Lunch Dinner Latin American
Cuban Picadillo Stew
Ingredients
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1/2 pound chorizo sausage, chopped
  • 1 large onion, chopped
  • 1/2 cup chopped red bell pepper
  • 2 cloves garlic, chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups canned diced tomatoes
  • 3/4 cup beef stock
  • 1 tablespoon white sugar
  • 1/2 cup raisins
  • 1/4 cup chopped pimento-stuffed green olives
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon capers, drained
  • 1/3 cup slivered almonds, toasted
  • 1 tablespoon lime juice
Instructions
1
Preheat the cooking vessel by warming oil in a large, deep pan over an intermediate heat setting. Introduce ground beef and sausage; cook and blend until they reach a browned, crumbly state, approximately 10 minutes. Remove excess oil.
2
Add the onion and bell pepper to the pan; cook and blend until they become tender, roughly 5 minutes. Incorporate garlic, a blend of spices including cumin, chili powder, oregano, paprika, cayenne pepper, and cinnamon; cook until the aromas are released, roughly 1 minute. Introduce tomatoes, stock, and sugar; blend the ingredients together.
3
Lower the heat to a low setting, cover the pan, and allow it to simmer for 20 to 30 minutes.
4
Add raisins, olives, vinegar, and capers to the pan; continue simmering, uncovered, for 5 minutes. Introduce almonds and a squeeze of lime juice; cook until warm, approximately 2 to 3 minutes.