This recipe can be prepared in 45 minutes or less.

Like American-style chili, picadillo is great over rice or with warm tortillas.

Serves 4.

INGREDIENTS

  • 2tablespoons olive oil
  • 2cups chopped onions
  • 2cups chopped red bell peppers
  • 4large garlic cloves, minced
  • 2pounds lean ground beef
  • 1tablespoon ground cumin
  • 1/2teaspoon cayenne pepper
  • 2cups canned crushed tomatoes with added purée
  • 114 1/2-ounce can beef broth
  • 1cup frozen peas
  • 1/4cup drained capers

    DIRECTIONS

    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.