Chef John's Picadillo

Name: Chef John's Picadillo
Total time: 55
Yield: 4
Ingredients: 2 teaspoons olive oil; 1 ½ pounds ground beef (85% lean); 1 cup diced yellow onions; 1 teaspoon salt, plus more to taste; ½ teaspoon freshly ground black pepper; 2 teaspoons cumin; ½ teaspoon ground cinnamon; 2 bay leaves; ¼ teaspoon cayenne pepper; 4 cloves garlic, minced; 3 tablespoons red-wine vinegar; 3 cups crushed tomatoes; ¼ cup water; ¼ cup currants or raisins; ½ cup sliced pimiento-stuffed green olives, or to taste

Recipe by John Mitzewich from allrecipes.com

Dinner 55 Mins.

Ingredients

4 servings

•

2 teaspoons olive oil
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1 ½ pounds ground beef (85% lean)
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1 cup diced yellow onions
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1 teaspoon salt, plus more to taste
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½ teaspoon freshly ground black pepper
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2 teaspoons cumin
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½ teaspoon ground cinnamon
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2 bay leaves

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¼ teaspoon cayenne pepper
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4 cloves garlic, minced
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3 tablespoons red-wine vinegar
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3 cups crushed tomatoes
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¼ cup water
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¼ cup currants or raisins
•

½ cup sliced pimiento-stuffed green olives, or to taste

Instructions

Heat oil in a large skillet over medium-high heat. Add ground beef and break up into small pieces with a spoon or spatula as it browns. Cook until meat completely loses its pink color, 8 to 10 minutes. Add diced onion and salt. Cook until onions turn translucent, about 5 minutes. Add pepper, cumin, cinnamon, bay leaves, and cayenne pepper. Cook 2 minutes. Add garlic and cook 1 minute.
Stir in red wine vinegar, crushed tomatoes, and water. Cook a few minutes while deglazing pan. Add currants; bring back to a simmer. Reduce heat to medium-low; cover and cook until meat is tender, 15 to 20 minutes.
Gently stir in sliced olives; cover and cook another 10 to 15 minutes.