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.
- 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
Directions See How It's Made
- 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.