“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
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 292 cal
- 15%
- Fat
- 18 g
- 28%
- Carbs
- 9.8 g
- 3%
Based on a 2,000 calorie diet
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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."
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