Picadillo is even more than a simple tailgate bowl of beef and beans. What it does have in common with a classic chili is that it contains accessible ingredients.
Ingredients
Instructions
In a large pot over medium-high heat, heat oil until nearly smoking. Add onion, bell pepper, garlic, oregano, cumin, allspice, red pepper, and 1 tsp. salt. Cook, stirring occasionally and reducing heat to medium if onions get too dark, until onions are softened and golden, about 10 minutes. Add tomato paste and cook, stirring, until paste is dark red, 1 to 2 minutes.
Reduce heat to medium and add beef, breaking up into small pieces with a spoon; season with 1 tsp. salt. Add tomatoes and cook, stirring frequently, until beef is cooked through, 5 to 7 minutes. Add wine and cook, stirring, until liquid is slightly reduced and mixture is saucy, 3 to 4 minutes.
Stir in raisins, olives, and capers and cook, stirring occasionally, until warmed through, about 5 minutes; season with remaining 1/2 tsp. salt, if needed.
Divide rice among plates. Spoon picadillo over.
Nutrition
- Calories
- 544 Calories
- Fat Content
- 35 g
- Saturated Fat Content
- 10 g
- Trans Fat Content
- 1 g
- Cholesterol Content
- 81 mg
- Sodium Content
- 838 mg
- Carbohydrate Content
- 28 g
- Fiber Content
- 5 g
- Sugar Content
- 14 g
- Protein Content
- 23 g
