Picadillo

• 1 14 lbs ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 12 cup beer
• 1 13 cups canned chopped tomatoes, drained (from one 15-ounce can)
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 1 14 teaspoons ground coriander
• 1 12 teaspoons salt
• 14 teaspoon fresh ground black pepper
• 14 teaspoon Tabasco sauce
• 2 tablespoons cooking oil
• 1 lb baking potato, about 2,peeled and cut into 1/2-inch pieces
• 12 cup raisins
• 12 cup pitted green olives, quartered

1. In a large Dutch oven, cook the ground beef until it is no longer pink.
2. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until starting to soften, about 3 minutes.
3. Stir in the beer, tomatoes, tomato paste, cumin, coriander, salt, black pepper, and Tabasco sauce and bring to a boil.
4. Reduce the heat and simmer, covered, for 30 minutes.
5. Meanwhile, in a large nonstick frying pan, heat the oil over moderately high heat.
6. Add the potatoes and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
7. Add the potatoes, raisins, and olives to the meat mixture.
8. Cook, covered, until the potatoes are just done, about 15 minutes longer.
9. Serve with warm flour tortillas.

ground beef, onion, green bell pepper, garlic, beer, tomatoes, tomato paste, ground cumin, ground coriander, salt, ground black pepper, tabasco sauce, cooking oil, baking potato, raisins, green olives

Taken from www.food.com/recipe/picadillo-57241 (may not work)