Picadillo

• 1 12 lbs lean ground beef
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 large onion, chopped
• 1 green pepper, chopped
• 1 (14 1/2 ounce) candiced tomatoes, undrained
• 1 (6 ounce) can tomato paste
• 12 cup dry sherry or 12 cup white wine
• 12 teaspoon cumin
• 12 teaspoon chili powder
• 14 teaspoon ground mustard (or 1/4 tsp cayenne)
• 12 teaspoon ground allspice
• 1 pinch ground cloves
• 34 teaspoon salt
• 14 teaspoon pepper
• 1 tablespoon brown sugar
• 12 cup currants or 12 cup raisins
• 12 cup coarsely chopped stuffed green olive
• 12 cup slivered almonds, toasted
• 2 tablespoons Worcestershire sauce
• 1 tablespoon red wine vinegar
• 2 tablespoons capers (optional)

1. Fry the beef in oil til browned, drain off fat.
2. Add garlic, onion and pepper.
3. Cook, stirring often, until onion is tender, about 3 minutes.
4. Stir in all of the remaining ingredients except almonds.
5. Heat to boiling, stirring occasionally.
6. Reduce heat to low and simmer, uncovered, 15 - 20 minute Serve hot, garnish with almonds.

lean ground beef, olive oil, garlic, onion, green pepper, tomatoes, tomato paste, sherry, cumin, chili powder, ground mustard, ground allspice, ground cloves, salt, pepper, brown sugar, currants, green olive, slivered almonds, worcestershire sauce, red wine vinegar, capers

Taken from www.food.com/recipe/picadillo-451120 (may not work)