HL Cafe’s Beef Picadillo

  • 1 Tbsp olive oil
  • 1 1/2 cups diced onions
  • 2 1/2 tsp minced garlic
  • 3/4 cup small diced carrots
  • 1/2 tsp cumin
  • 1/2 tsp thyme
  • 1/2 tsp coriander
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/3 tsp cinnamon
  • Pinch of cayenne
  • 1 1/4 cups small diced zucchini
  • 1 1/4 cups small diced green bell pepper
  • 1 14-oz can crushed tomatoes
  • 1 14-oz can diced tomatoes
  • 2 1/2 tsp cider vinegar
  • 1 lb ground beef
  • 1/3 cup chopped green olives
  • 1 Tbsp chopped flat leaf parsley
  • 1 Tbsp chopped cilantro
  • 1/3 cup raisins
  • Salt and freshly cracked black pepper, to taste

In large straight-sided skillet, heat olive oil over medium-high heat.  Sauté onions until tender, add garlic and carrots, and cook for 10 minutes, stirring frequently.  Add cumin, thyme, coriander, chili powder, salt, cinnamon, zucchini, and green bell pepper, and cook for another 10 minutes, stirring frequently.  Add crushed tomatoes, diced tomatoes, and cider vinegar, stir to combine, and bring heat up to a simmer for 15 minutes.  Meanwhile, cook ground beef in separate skillet until pink remains.  Drain off residual fat and add beef to the tomato sauce.  Add olives, parsley, cilantro, raisins, salt, and pepper and adjust seasonings as needed.  Serve with rice.

 

 

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