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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Like American-style chili, picadillo is great over rice or with warm tortillas. 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 |
Directions:
1. 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.
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