Recipe Courtesy of Martha Stewart Living magazine
Picadillo is a traditional Cuban stew made from beef and tomatoes, with the addition of olives for a touch of salty flavor and raisins for a touch of sweetness. This simple variation is just that…and more. Served over fluffy white rice and flavored with warm cumin and ground cinnamon, this chili is super satisfying. I love the toppings here as well; crunchy, sweet and salty! Marcona almonds…dried currants…and briny olives. Yum yum!
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‘Picadillo-Style Chili’
Ingredients:
- Recipe Courtesy of Martha Stewart Living magazine
- 2 Tablespoons extra virgin olive oil
- 1/2 cup chopped garlic
- 1 large onion, chopped
- 2 poblano chiles, chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 2 lbs. ground beef (80% lean)
- coarse salt
- 3 Tablespoons red-wine vinegar
- 1 can (28 oz.) whole peeled tomatoes, chopped
- Cooked white rice, green olives, chopped almonds, currants, for serving
Directions:
- Heat oil in a large pot over medium-high heat. Add garlic, onion and chiles; cook, stirring occasionally, until softened, about 5 minutes. Add cumin and cinnamon; cook, stirring constantly, just until fragrant, about 1 minute.
- Add beef and season with salt. Cook, breaking up the meat, until browned, about 5 minutes. Add vinegar and tomatoes with their juices; season with salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes. Serve over rice with accompaniments.
Tagged: beef chili, chili, Cuban, cumin, dried currants, ground cinnamon, Marcona almonds, Martha Stewart Living, olives, picadillo, tomatoes, white rice
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