Argentine Empanada Filling

• 12 lb ground beef
• 14 cup onion, chopped
• 12 cup red bell pepper, chopped
• 3 aji chilies, stems and seeds removed, chopped (substitute 3 jalapenos)
• 1 potato, small, cooked and finely diced
• 12 green olives, chopped
• 1 tablespoon capers, rinsed, drained and chopped
• 2 tablespoons raisins
• 2 tablespoons dry sherry
• 1 tablespoon ground paprika
• 1 tablespoon fresh parsley, chopped
• 2 hard-boiled eggs, chopped
• salt
• black pepper, freshly ground

1. Saute the beef in a heavy skillet until almost browned.
2. Add the onion, bell pepper, and chiles and continue to saute until the onions are soft.
3. Add the potato and continue to cook for an additional minute.
4. Pour off any accumulated fat.
5. Combine all the remaining ingredients in a large bowl, add the meat and mix well.
6. Fill your favorite dough & bake or fry as you prefer.

ground beef, onion, red bell pepper, chilies, potato, green olives, capers, raisins, sherry, ground paprika, fresh parsley, eggs, salt, black pepper

Taken from www.food.com/recipe/argentine-empanada-filling-391126 (may not work)