Cuban picadillo

Image taken from: Taste of Home

Preparation time

30 minutes

Cooking time

4 1/2 hours

Ingredients (to 8 servings)

• 2 large onions, chopped
• 2 tablespoons olive oil
• 3/4 cup white wine or beef broth
• 2 pounds lean ground beef (90% lean)
• 1-1/4 cups crushed tomatoes
• 1 can (8 ounces) tomato sauce
• 1/3 cup tomato paste
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon pepper
• 1 cup raisins
• 1 medium green pepper, chopped
• 3/4 cup pimiento-stuffed olives, coarsely chopped
• 2 tablespoons chopped seeded jalapeno pepper
• Hot cooked brown rice

Preparation

1. In a large skillet, cook onions in oil over low heat for 15-20 minutes or brown, stirring occasionally. Add wine; cook and stir 2 minutes longer. Transfer to a 3- or 4-qt. slow cooker.
2. In the same skillet, cook beef over medium heat until no longer pink. Add to slow cooker. Combine the tomatoes, tomato sauce, tomato paste, garlic and seasonings; pour over top. Cover and cook on low for 4-6 hours or until heated through.
3. Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Stir the green pepper, olives, jalapeno and raisins into the slow cooker. Cover and cook 30 minutes longer. Serve with rice. Yield: 8 servings.

Origen recipe: Taste of Home