Picadillo

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• 0.5 pounds chorizo sausage , chopped
• 1 large onion , chopped
• 0.5 cups chopped red bell pepper
• 2 cloves garlic , chopped
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 0.25 teaspoons cayenne pepper
• 0.25 teaspoons ground cinnamon
• 1.5 cups canned diced tomatoes
• 0.75 cups beef stock
• 1 tablespoon white sugar
• 0.5 cups raisins
• 0.25 cups chopped pimento-stuffed green olives
• 2 tablespoons apple cider vinegar
• 1 tablespoon capers , drained
• 0.33 cups slivered almonds , toasted
• 1 tablespoon lime juice

Instructions

1. 1

   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.

2. 2

   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.

3. 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.