Picadillo

Ingredients NEEDS EDITING

2 tablespoons olive oil

1 pound ground beef

½ pound chorizo sausage, chopped

1 large onion, chopped

½ cup chopped red bell pepper

2 cloves garlic, chopped

1 tablespoon ground cumin

2 teaspoons chili powder

1 teaspoon dried oregano

1 teaspoon paprika

¼ teaspoon cayenne pepper

¼ teaspoon ground cinnamon

1 ½ cups canned diced tomatoes

¾ cup beef stock

1 tablespoon white sugar

½ cup raisins

¼ cup chopped pimento-stuffed green olives

2 tablespoons apple cider vinegar

1 tablespoon capers, drained

⅓ cup slivered almonds, toasted

1 tablespoon lime juice

Directions

Heat oil in a large skillet over medium heat. Add ground beef and sausage; cook and stir until browned and crumbly, about 10 minutes. Drain some grease.

1. Add onion and bell pepper; cook and stir until soft, about 5 minutes. Stir in garlic, cumin, chili powder, oregano, paprika, cayenne pepper, and cinnamon; cook until fragrant, about 1 minute. Add tomatoes, stock, and sugar; stir to combine. Reduce the heat to low, cover, and simmer for 20 to 30 minutes.

2. Add raisins, olives, vinegar, and capers to the skillet; simmer, uncovered, for 5 minutes. Stir in almonds and lime juice, and cook until warm, 2 to 3 minutes.

3. Add raisins, olives, vinegar, and capers to the skillet; simmer, uncovered, for 5 minutes. Stir in almonds and lime juice, and cook until warm, 2 to 3 minutes.