Beef Picadillo Chili
Picadillo is a spicy Latin American hash or stew made with meat and vegetables enriched with sweet raisins and savory olives. It's usually served as a filling for tacos or with rice and beans, but we've used this great combination of flavors and textures as inspiration for a tasty chili!
3 tablespoons olive oil
2 medium onions, diced
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
2 pounds ground beef
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
Salt and ground black pepper
3/4 ounce Glace de Viande Gold® dissolved in 2 cups hot water
1 28-ounce can tomatoes with their juices
1 15-ounce can kidney beans, rinsed and drained
1/3 cup raisins
1/3 cup green olives stuffed with pimientos, roughly chopped
In a large soup pot, warm the oil over medium heat. Add the onions and cook until they start to soften, about 5 minutes. Add the garlic and jalapeno and cook for another minute.
Add the ground beef and cook, stirring to break up large chunks, until the beef is browned. Add the chili powder, cumin, and cinnamon and season generously with salt and pepper; cook for 2 more minutes.
Stir in the diluted Glace de Viande Gold®, the tomatoes with their juices, and the beans, raisins, and olives. Bring the mixture to a simmer, then reduce the heat to keep it at a simmer, and cook for 30-45 minutes, until the chili has thickened slightly. Season to taste with additional salt and pepper.