Flavorful Cuban Picadillo Recipe

Chili Con Carne
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Ratings (6)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: Serves 2.
Nutritional Guidelines (per serving)
606 Calories
30g Fat
49g Carbs
39g Protein
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Nutrition Facts
Servings: Serves 2.
Amount per serving
Calories 606
% Daily Value*
Total Fat 30g 39%
Saturated Fat 8g 38%
Cholesterol 101mg 34%
Sodium 567mg 25%
Total Carbohydrate 49g 18%
Dietary Fiber 6g 21%
Protein 39g
Calcium 203mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps 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.

  4. Serve hot over rice.