Picadillo

 From The New Cast Iron Skillet. I like to serve this with plantains (the frozen international section at your grocer). And split toasted bolillo rolls. 

Comida cubana muy buena y auténtica

 

Ingredients: 

2 Tablespoons olive oil, divided

1 pound ground chuck

1 medium onion, diced

3 cloves garlic, minced

1/2 green bell pepper, minced

1 jalapeno or Serrano chile, seeds and ribs removed and chopped

3 Tablespoons chili powder

1 Tablespoon paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon ground cinnamon

1 cup beef stock

1 (14.5 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1/2 cup dry red wine

1/2 cup golden raisins

1 (15 oz can) red kidney beans, drained and rinsed (optional)

1/2 cup sliced pimento-stuffed green olives

S & P (half teaspoon of salt and 1/4 teaspoon of pepper)

1/4 cup chopped cilantro (optional)

Directions:

In a large skillet heat 1 tablespoon of olive oil over medium-high heat. Brown the beef breaking up lumps for 2 to 3 minutes or until browned. Remove the beef from the skillet and discard the grease. I wipe the pan with a few paper towels.

Add the addition 1 Tablespoon of olive oil to the skillet and cook the onion, garlic, bell pepper and jalapeno or Serrano chile. Cook for a few minutes until the onion is translucent. Add the chile powder, paprika, cumin, oregano, and cinnamon, cook for 30 seconds, stirring constantly.

Return the beef to the skillet and stir in the stock, tomatoes with their juice, tomato sauce, wine and raisins. Bring to a boil over high heat, stirring occasionally, then simmer uncovered for 30 minutes, stirring occasionally.

Add the beans and olives and cook for 15 minutes more. 

Season with S&P. Garnish with chopped cilantro.

Serve over white rice.