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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From Louie's Backyard, Key West Florida. I serve this as a dip with tortilla chips or spoon it into a flour tortilla, wrap it up and eat it. YUMMY!! Ingredients:
1 lb lean ground beef |
1 tablespoon olive oil |
2 -3 cloves garlic, minced |
1 cup diced onion |
1 cup diced red bell pepper |
1 jalapeno pepper, seeded and minced |
1 (28 ounce) can tomatoes, chopped and juice reserved |
5 tablespoons capers |
5 tablespoons currants |
3 tablespoons cider vinegar |
3 tablespoons brown sugar |
1 tablespoon chili powder |
1 1/2 teaspoons ground cumin |
1 teaspoon ground cinnamon |
1 teaspoon dried oregano |
1/4 teaspoon ground cloves |
1/4 cup chopped italian parsley |
1/4 cup chopped cilantro |
salt & freshly ground black pepper |
Directions:
1. In a large skillet, brown the ground beef over medium-high heat; drain beef in a collander and set aside.
2. Add oil to the skillet; over medium heat saute the garlic, onion, red bell peppers and jalapeno peppers until the onion is translucent.
3. Add the cooked ground beef back to the skillet along with the chopped tomatoes and juice, capers, currants, vinegar, brown sugar, chili powder, cumin, cinnamon, oregano, and cloves.
4. Bring to a boil; lower heat and simmer, uncovered for 30 minutes.
5. Should have the consistency of a thick chili.
6. Add in the parsley and cilantro; simmer for 5 minutes.
7. Add salt and pepper to taste.
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