Austin Picadillo

• 1 1/2 pounds of ground beef
• 1 large yellow onion, diced
• 2 small potatos, cut into pieces like fries about an inch long
• 1/2 green bell pepper
• 1/2 tomato, finely diced
• 1/4 cup of frozen peas
• 1/4 cup of fresh corn
• 1/4 cup of golden raisins
• 1/4 cups of finely chopped green olives
• 1 jalapeno pepper cut into fine rings
• 2 cloves of garlic
• 2 teaspoons of cumin
• 1/2 cayenne pepper
• a few scrapes of fresh cinnamon
• 1 cup of strained tomotoes
• 2 cups of vegetable, chicken or beef broth
• 2 cups of water

1. Two hours before serving:
2. Cook garlic and onions over medium heat until slightly softened and browned.
3. Add ground beef, cumin, cinnamon and cayenne and cook until brown. Add water, broth, strained tomato, and potatos. Bring to a boil then cut heat
4. and simmer low
5. Half an hour before serving:
6. Add raisins, tomato, bell pepper, jalapeno pepper, olives, frozen peas, and corn. Simmer for 30 minutes, adding water if needed to keep moist. Add hot sauce to taste.
7. Serve with warm tortillas or fresh fried tortilla chips.

ground beef, yellow onion, potatos, green bell pepper, tomato, frozen peas, corn, golden raisins, green olives, pepper, garlic, cumin, cayenne pepper, cinnamon, tomotoes, vegetable, water

Taken from www.epicurious.com/recipes/member/views/austin-picadillo-1240052 (may not work)