Like American-style chili, picadillo is great over rice or with warm tortillas.
Recipe information
Yield
Serves 4
Ingredients
2 tablespoons olive oil
2 cups chopped onions
2 cups chopped red bell peppers
4 large garlic cloves, minced
2 pounds lean ground beef
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
2 cups canned crushed tomatoes with added purée
1 14 1/2-ounce can beef broth
1 cup frozen peas
1/4 cup drained capers
Preparation
Heat oil in large pot over medium-high heat. Add onions, bell peppers and garlic; sauté 5 minutes. Add beef, cumin and cayenne pepper; sauté until beef is brown, breaking up beef with back of fork, about 8 minutes. Add crushed tomatoes, broth, peas and capers. Simmer until picadillo is thick, stirring occasionally, about 20 minutes. Season with salt and pepper and serve.
