Picadillo

• 2 small onions, chopped
• 3 tablespoons olive oil
• 13 cup red bell pepper, chopped
• 13 cup green bell pepper, chopped
• 3 cloves garlic, minced
• 14 cup capers
• 14 cup sliced almonds
• 1 lb ground round
• 1 (6 ounce) can tomato paste
• 1 cup dry sherry, divided
• 1 12 tablespoons red wine vinegar
• 2 tablespoons ground cumin
• 1 teaspoon dried oregano, crumbled
• 1 12 teaspoons salt
• 12 teaspoon black pepper
• 8 drops Tabasco sauce, to taste
• 1 bay leaf
• 13 cup raisins
• 1 cup water
• 12 cup sliced pimento stuffed olive

1. Heat the oil in a large skillet over moderately low heat and saute the onions until softened; add the bell peppers, garlic, capers and almonds and cook, stirring, until the peppers are tender, about 4-6 minutes.
2. Add the beef and cook until no longer pink, 5-7 minutes; add tomato paste, 3/4 cup sherry, vinegar, cumin, oregano, salt, pepper, Tabasco, bay leaf, rasins and water; bring to a boil, reduce heat and simmer, covered, stirring occasionally, for 45 minutes.
3. Discard bay leaf; stir in remaining 1/4 cup sherry and the olives; serve.

onions, olive oil, red bell pepper, green bell pepper, garlic, capers, almonds, ground round, tomato paste, sherry, red wine vinegar, ground cumin, oregano, salt, black pepper, tabasco sauce, bay leaf, raisins, water, olive

Taken from www.food.com/recipe/picadillo-73796 (may not work)