Picadillo

Picadillo

60 Reviews 6 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
JRICE
Recipe by  JRICE

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. 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.
  2. 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.
  3. 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.

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Reviews (60)

Rate This Recipe
Aspiring Chef Rita
77

Aspiring Chef Rita

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 we 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.

CHICALTNA
53

CHICALTNA

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 and Adobo (spanish style season-all). Served with white rice.

Lindsey
29

Lindsey

This was really great. Like others suggested, I used cumin and coriander and served it over white rice. My boyfriend already claimed the leftovers for his lunch tommorrow.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 292 cal
  • 15%
  • Fat
  • 18 g
  • 28%
  • Carbs
  • 9.8 g
  • 3%
  • Protein
  • 23.6 g
  • 47%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 1064 mg
  • 43%

Based on a 2,000 calorie diet

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