Flavorful Cuban Picadillo Recipe

Chili Con Carne
Olga Paslawska/E+/Getty Images
  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: Serves 2.
Ratings (6)

I first had this Cuban Chili (the proper name is picadillo) a Cuban restaurant in Sacramento. It was my favorite dish at one of my two favorite restaurants - the other being the gumbo at a Caribbean restaurant. This is a hearty dish, perfect for a snow day. It only takes about 45 minutes and is easy to make. There are several variations on it but the one I fell in love with included raisins for a touch of sweetness highlighted with cinnamon. You can serve this on beans if you wish, but my preference is for rice.

What You'll Need

  • 1/2 small onion (chopped, about 1/3 cup)
  • 1/3 small green bell pepper (seeded and chopped, about 1/4 cup)
  • 2 tablespoons olive oil for sautéing
  • 1 cloves garlic (finely chopped)
  • 1/2 lb. ground beef
  • Salt and pepper to taste
  • 1/2 15-oz. can of tomatoes (diced)
  • 1/2 tsp. cumin (ground)
  • 1/4 tsp. dried oregano 
  • Pinch cinnamon (ground)
  • Optional: pinch of ground cloves (optional)
  • 12 pitted olives (like Kalamata, split in half)
  • 1/4 cup raisins
  • 1 tbsp. capers

How to Make It

  1. Heat olive oil over medium heat then sauté onion and green pepper for about 5 minutes, until the onion is softened.
  2. Add ground beef, salt, and pepper, garlic, cumin, oregano, cinnamon, and cloves. Cook, stirring occasionally until the meat is browned - about 5 minutes. Add the tomatoes, reduce heat to low, cover and simmer for about 15 minutes.
  3. Stir in olives and raisins and simmer 5 minutes longer. Salt and pepper to taste.
  1. Serve hot over rice.
Nutritional Guidelines (per serving)
Calories 606
Total Fat 30 g
Saturated Fat 8 g
Unsaturated Fat 18 g
Cholesterol 101 mg
Sodium 567 mg
Carbohydrates 49 g
Dietary Fiber 6 g
Protein 39 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)