Chef John'S Picadillo

• 2 teaspoons olive oil
• 1 1/2 pounds ground beef (85% lean)
• 1 cup diced yellow onions
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons cumin
• 1/2 teaspoon ground cinnamon
• 2 bay leaves
• 1/4 teaspoon cayenne pepper
• 4 cloves garlic, minced
• 3 tablespoons red-wine vinegar
• 3 cups crushed tomatoes
• 1/4 cup water
• 1/4 cup currants or raisins
• 1/2 cup sliced pimiento-stuffed green olives, or to taste

1. Heat oil in a large skillet over medium-high heat. Add ground beef and break up into small pieces with a spoon or spatula as it browns. Cook until meat completely loses its pink color, 8 to 10 minutes. Add diced onion and salt. Cook until onions turn translucent, about 5 minutes. Add pepper, cumin, cinnamon, bay leaves, and cayenne pepper. Cook 2 minutes. Add garlic and cook 1 minute.
2. Stir in red wine vinegar, crushed tomatoes, and water. Cook a few minutes while deglazing pan. Add currants; bring back to a simmer. Reduce heat to medium-low; cover and cook until meat is tender, 15 to 20 minutes.
3. Gently stir in sliced olives; cover and cook another 10 to 15 minutes.

olive oil, ground beef, yellow onions, salt, freshly ground black pepper, cumin, ground cinnamon, bay leaves, cayenne pepper, garlic, redwine vinegar, tomatoes, water, currants, green olives

Taken from www.allrecipes.com/recipe/257322/chef-johns-picadillo/ (may not work)