Prep 10 mins
Cook 30 mins
this is a really quick week night dinner but it tastes even better if you make it a day ahead.
- 2 tablespoons olive oil
- 1 1⁄2 lbs ground beef
- 2 onions, chopped
- 2 tablespoons chili powder
- 1 tablespoon pumpkin pie spice
- 1 (28 ounce) can diced tomatoes
- 1 can chicken broth
- 1⁄2 cup raisins
- 1⁄2 cup green olives, chopped
- 1⁄4 cup slivered almonds (to garnish)
- 1⁄4 cup cider vinegar
- salt and pepper
- heat oil in skillet, add beef and onion, cook until browned, breaking up big chunks, drain off fat.
- add chili powder and pumpkin pie spice, stir well.
- add tomatoes, broth, raisins and olives, and vinegar.
- simmer for 15 minutes until thickened and flavors are blended.
- season to taste with salt& pepper, garnish with almonds.
At first taste it needed something. So I did have to kick it up with hot pepper sauce and cumin. I also added minced garlic. I skipped the oil and used a non stick pan.
This was very good and easy to prepare. What intrigued me about the
recipe was the use of pumpkin pie spice. I used homemade pumpkin pie spice and like Rita, added 1/2 teaspoon of ground cumin and my contribution of 1/4 teaspoon of Spanish smoked paprika. The chili powder was reduced to two teaspoons. Served with plain white rice. I love the Sephardic flavors of picadillo and this one is a good find! Accompanied by a simple tossed salad for a weeknight meal. Picadillo definitely tastes better the next day. Reviewed for Spanish forum tag game Raisins/Uvas Pasas.
This was interesting. The pumpkin pie spice really made this different, I thought it was pretty good. Very authentic tasting. Made for ZWT5 - Epicurean Queens.