Picadillo

• 2 tbsp olive oil, extra virgin
• 2 medium sized yellow onions, peeled and chopped
• 2 oz chorizo, diced
• 4 clove garlic, minced
• 1 1/2 lb ground beef
• 4 ripe tomatoes, chopped (or 28 oz can whole tomatoes)
• 2 tbsp red wine vinegar
• 1 tbsp ground cinnamon
• 2 tsp ground cumin
• 2 bay leaf
• 2/3 cup raisins
• 2/3 cup pitted stuffed olives
• pinch ground cloves
• pinch nutmeg
• 1 cup white rice

1. Put the olive oil in a large, heavy pan set over a medium heat flame and heat until shimmers.
2. Add onions, chorizo, and garlic and cook until onions are soft (10 min).
3. Add the ground beef and cook.
4. Season with salt and pepper.
5. Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg.
6. Lower heat and let simmer, covered, for about 30 minutes.
7. While stew is cooking, cook rice per directions.
8. Uncover the pan, and add the raisins and olives.
9. Allow to stew for another 15 minutes.
10. Serve over white rice.

olive oil, yellow onions, chorizo, clove garlic, ground beef, tomatoes, red wine vinegar, ground cinnamon, ground cumin, bay leaf, raisins, olives, ground cloves, nutmeg, white rice

Taken from cookpad.com/us/recipes/367393-picadillo (may not work)