This is a wonderful Cuban picadillo recipe with ground beef and chorizo sausage. I serve it in a bowl (like chili), on a roll, or over cornbread.
Ingredients
- olive oil: 2 Tbsp
- ground beef: 1 pound
- chorizo sausage: 0.5 pound (chopped)
- onion: 1 piece (chopped)
- red bell pepper: 0.5 cup (chopped)
- garlic: 2 clove (chopped)
- ground cumin: 1 Tbsp
- chili powder: 2 tsp
- oregano: 1 tsp (dried)
- paprika: 1 tsp
- cayenne pepper: 0.25 tsp
- ground cinnamon: 0.25 tsp
- ½ cups canned diced tomatoes: 1 piece
- beef stock: 0.75 cup
- white sugar: 1 Tbsp
- raisins: 0.5 cup
- pimento-stuffed green olives: 0.25 cup (chopped)
- apple cider vinegar: 2 Tbsp
- capers: 1 Tbsp (drained)
- slivered almonds: 0.33333 cup (toasted)
- lime juice: 1 Tbsp
Metric Conversion
Stages of cooking
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Heat oil in a large skillet over medium heat. Add ground beef and sausage; cook and stir until browned and crumbly, about 10 minutes. Drain some grease.
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Add onion and bell pepper; cook and stir until soft, about 5 minutes. Stir in garlic, cumin, chili powder, oregano, paprika, cayenne pepper, and cinnamon; cook until fragrant, about 1 minute. Add tomatoes, stock, and sugar; stir to combine. Reduce the heat to low, cover, and simmer for 20 to 30 minutes.
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Add raisins, olives, vinegar, and capers to the skillet; simmer, uncovered, for 5 minutes. Stir in almonds and lime juice, and cook until warm, 2 to 3 minutes.
