A Sloboda family favourite, this Picadillo recipe is inspired by Cuban versions made by sautéing ground beef with onions, peppers, olives, and spices.
Ingredients
- 1 tablespoon avocado oil
- 2 pounds grass-fed lean ground beef
- 1 large yellow onion diced or julienned
- 1 red bell pepper diced
- 5 cloves garlic finely chopped
- 2 teaspoons smoked Spanish paprika
- 2 teaspoons ancho chili powder
- 2 teaspoons chili flakes (Hills family add)
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1.5 cups sliced and pitted green olives such as Manzanilla (Hills family used 0.5 cups on 1st try)
- 2 bay leaves
- 1.5 cups organic chicken stock
- 2 cups jasmine rice
Method
- Preheat a Dutch oven or sauté pan over med-high heat. Add 1 tbsp avocado oil and heat until shimmering. Add the beef and cook, using a wooden spoon to crumble it into small pieces, until well browned, around 10 minutes. Use a slotted spoon to transfer the browned beef to a bowl. Set aside.
- Discard all but 2 tablespoons of the rendered fat in the pot, reduce the heat to medium and add onions and peppers. Season with a small pinch of salt and cook, stirring occasionally, until the onions are slightly caramelized, 8 to 10 minutes. Add the garlic and cook, stirring, an additional 1 minute or until fragrant.
- Add the paprika, chili powder, chili flakes, cumin, oregano, salt and pepper. Cook, stirring, until the spices are toasted, 1 to 2 minutes. Add the chicken stock and use a wooden spoon to lift any brown bits on the bottom of the pot. Return the browned beef to the pot and add the bay leaves and olives. Bring the liquid to a simmer, cover with a lid, reduce the heat to low and cook, stirring occasionally, for 60 minutes.
- Prepare jasmine rice.
- Taste for seasoning and adjust with salt, pepper, and chili flakes as desired. Serve on a bed of rice.
- Portion size: 4 servings
- Credits: Primal Gourmet