- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“My aunt introduced me to this delicious dish. In the past few years I've made changes and come up with what my family feels is the best Brazilian dish around! A great chili alternative and it freezes well.” - by JRICE
Original recipe yields 12 servings
- In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic, onion and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the ground beef.
- In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. Let simmer over medium heat for 10 minutes.
- Place the olive mixture and the onion mixture into the pot with the ground beef. Add the half drained tomatoes and cook for 1 hour over medium heat; stirring occasionally.
Amount Per Serving (12 total)
- 292 cal
- 18 g
- 9.8 g
Based on a 2,000 calorie diet
Reviews (58)Rate This Recipe
"I'm giving this a 5 because this is a great template. I guess I prefer Cuban or Mexican Picadillo. I followed directions exactly only finding that the clove spice was very overpowering even though w..." See moree like clove. I was able to correct that by adding some sugar and cumin. You can subsitute the cinnamon and clove with coriander and cumin. Cubans also add raisins - which does add to the flavor! This dish is sometimes used as a filling for tacos and empanadas - it is a very flexible dish. You can make it into a stew by adding corn, etc. We enjoy this dish as much as we enjoy good old American chili. Tonite I served it with shredded cheddar cheese and sour cream on the side. Red wine or cold beer go great with it. Thanks submitter."
"Very good! I made this for my husband and he loved it. To make it a little more Cuban style, I added diced potatoes and 6 chopped hard boiled eggs to it and seasoned it with a little beef bouillon a..." See morend Adobo (spanish style season-all). Served with white rice."
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