Brazilian Picadillo
Ingredients
- 2 tablespoons olive oil
- 7 cloves garlic, chopped
- 1 ½ cups chopped onion
- 1 ½ cups chopped green bell pepper
- 3 pounds lean ground beef
- 1 (5 ounce) jar green olives, pitted and halved
- 5 ounces capers, rinsed, and drained
- ¼ cup white vinegar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2 dried bay leaves
- ¼ teaspoon hot sauce
- 6 cups canned tomatoes, half-drained
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Instructions
- In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Sauté garlic, onion, and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat remaining olive oil and brown ground beef.
- In a separate saucepan, combine olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves, and hot sauce. Let simmer over medium heat for 10 minutes.
- Place olive mixture and onion mixture into the pot with the ground beef. Add the half-drained tomatoes and cook for 1 hour over medium heat; occasionally stirring.
Source
Original recipe: View Original