Prep 20 mins
Cook 30 mins
This recipe for picadillo comes out really well and uses 1/2 a cup of beer. I don't drink often so I have to buy a six pack to make this recipe and end up drinking the rest of the opened bottle while cooking. That's where the "buzz" comes from--the meal itself won't get you drunk promise! This is a very hearty and interesting take on "chili"
- 1 1⁄4 lbs lean ground beef
- 1 chopped onion (may want to use about a cup of frozen just to be easier on yourself)
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 1⁄2 cup beer
- 1 1⁄3 cups of canned chopped tomatoes, drained (from a 15oz can)
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 1⁄4 teaspoons ground coriander
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon Tabasco sauce
- 1 (15 ounce) can new potatoes, quartered
- 1⁄2 cup raisins
- 1⁄2 cup of pitted green olives, cut up into smaller pieces
- Brown the ground beef until there is no more pink.
- Add the onion, bell pepper, and garlic. Cook, stirring, for about 3 minutes or until starting to soften.
- Add the beer, tomatoes, paste, cumin, coriander, salt, black pepper and Tabasco. Bring to a boil and then simmer on low for 15 minutes.
- Add the raisins, olives and potatoes to the mix and cook another 10 minutes or until everything is heated through. Enjoy!