Recipe information
Yield
6 Servings
Ingredients
1
/4 cup olive oil
1
large white onion, chopped
8
garlic cloves, minced
6
Turkish bay leaves
2
pounds ground beef (15 to 20 percent fat)
1
14 1/2-ounce can diced tomatoes in juice
3
/4 cup raisins
3
/4 cup sliced drained pimiento-stuffed green olives (from 5-ounce jar)
1
/4 cup tomato paste
1
1/2 teaspoons red wine vinegar
1
teaspoon chili powder
1
/4 teaspoon cayenne pepper
Need to make a substitution?
Preparation
Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes. Add beef; sauté until cooked, breaking up with back of fork, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves. Serve picadillo warm.