Picadillo

Sweet, salty, spicy, tangy... this Hispanic ground beef dish is a complex medley of flavors. It is likely a predecessor of (and much better than) sloppy joes; serve on rolls, over cornbread or over rice. Adapted from http://bit.ly/bs6gOW

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1  lb ground beef
• 1⁄2 lb chorizo sausage, chopped
• 1  large onion, chopped
• 1⁄2 cup  chopped red bell pepper
• 2  garlic cloves, chopped
• 1  tablespoon ground cumin
• 1 -2  teaspoon chili powder
• 1  teaspoon dried oregano
• 1  teaspoon paprika
• 1⁄4 teaspoon cayenne pepper (optional)
• 1⁄4 teaspoon ground cinnamon
• 1 1⁄2 cups  canned diced tomatoes
• 3⁄4 cup  beef stock
• 1  tablespoon white sugar
• 1⁄2 cup raisins, chopped
• 1⁄4 cup  chopped  pimento-stuffed green olives
• 2  tablespoons apple cider vinegar
• 1  tablespoon capers, drained and chopped
• 1⁄3 cup  slivered almonds, toasted
• 1  tablespoon lime juice

Directions

1. Heat the olive oil in a large skillet until shimmering. Add beef and saute, chopping beef up into small bits, until beef is no longer pink, 6-8 minutes. Drain any accumulated grease and discard. Add chorizo and saute until it starts to give up its red-orange fat, 3-4 minutes.
2. Add onions and bell pepper and saute until limp, 3-4 minutes. Add garlic and cook 1 minute, until fragrant. Add spices and cook 1 minute. Add tomatoes, stock and sugar. Bring to a simmer, reduce heat to low, cover and cook 20 minutes.
3. Add raisins, olives, vinegar, capers, almonds and lime juice. Simmer 5-7 minutes until hot and flavors are blended.