Picadillo
"Chef David Guas describes this traditional Cuban ground-beef stew with raisins, onions, olives and tomato as an “à la minute chili.” According to him, it’s a simple dish with countless variations. “My mom and I used to argue about picadillo: My grandmother made it a certain way, my father another,” he says. “Now that I’ve tasted versions of it in Cuba, I’m able to get my head around some of these slight differences.” Slideshow: More Beef Stew Recipes..."
INGREDIENTS
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3 tablespoons extra-virgin olive oil
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1 teaspoon cumin seeds
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1 small sweet onion, chopped
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1 medium red bell pepper, chopped
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4 garlic cloves, minced
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1 1/2 pounds ground beef chuck
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1/2 cup sliced pitted green olives
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1/3 cup raisins
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1 tablespoon dried oregano, crumbled
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1/4 cup Worcestershire sauce
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One 15-ounce can tomato sauce
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1 cup beef stock or low-sodium broth
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Salt
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Freshly ground pepper
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Steamed rice, for serving
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