READY IN: 55mins
Recipe by ratherbeswimmin

From Louie's Backyard, Key West Florida. I serve this as a dip with tortilla chips or spoon it into a flour tortilla, wrap it up and eat it. YUMMY!!

Top Review by hedgiehog

Absolutely full of flavour and delicious! I only had about one tablespoon of capers so I added green olives instead. Both my children loved it even though I was a bit heavy handed on the jalapenos. My girls used flour tortillas for the picadillo and topped it with a bit of rice and black beans.
I will certainly be making this again.

Ingredients Nutrition


  1. In a large skillet, brown the ground beef over medium-high heat; drain beef in a collander and set aside.
  2. Add oil to the skillet; over medium heat saute the garlic, onion, red bell peppers and jalapeno peppers until the onion is translucent.
  3. Add the cooked ground beef back to the skillet along with the chopped tomatoes and juice, capers, currants, vinegar, brown sugar, chili powder, cumin, cinnamon, oregano, and cloves.
  4. Bring to a boil; lower heat and simmer, uncovered for 30 minutes.
  5. Should have the consistency of a thick chili.
  6. Add in the parsley and cilantro; simmer for 5 minutes.
  7. Add salt and pepper to taste.

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