Prep 20 mins
Cook 35 mins
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!!
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 2 -3 cloves garlic, minced
- 1 cup diced onion
- 1 cup diced red bell pepper
- 1 jalapeno pepper, seeded and minced
- 1 (28 ounce) can tomatoes, chopped and juice reserved
- 5 tablespoons capers
- 5 tablespoons currants
- 3 tablespoons cider vinegar
- 3 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1⁄4 teaspoon ground cloves
- 1⁄4 cup chopped Italian parsley
- 1⁄4 cup chopped cilantro
- salt & freshly ground black pepper
- In a large skillet, brown the ground beef over medium-high heat; drain beef in a collander and set aside.
- Add oil to the skillet; over medium heat saute the garlic, onion, red bell peppers and jalapeno peppers until the onion is translucent.
- 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.
- Bring to a boil; lower heat and simmer, uncovered for 30 minutes.
- Should have the consistency of a thick chili.
- Add in the parsley and cilantro; simmer for 5 minutes.
- Add salt and pepper to taste.
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.
Fantastic! This recipe was so delicious and easy to make. Imagine my surprise when my picky 5 yr old said it was AWESOME! What?! She usually avoids ground beef dishes & anything w/ even a hint of veggie in it. My 16 month old was enhaling it by large spoonfuls. I served this w/ spanish rice & a mexican caesar salad. My dh & I ate the picadillo wrapped in warmed corn tortillas & the kids liked it best on top of tortilla chips w/ a little sour cream & cheese on top. Thanks so much, this is a keeper!
I have been looking for a picadillo recipe like this one. I love the fact that they use capers, its great choice to replace the olives used in most and yet still gives the salty pickle flavor olives do at half the overpowing strength. (generally i find the olive recipes are fine the first day but smell of olives and only olives the next days) Thanks so much for this one. Oh i replace currants with baked dried cherries too :)