Cuban Picadillo with Ground Beef, Olives and Raisins

• 2 tablespoons extra virgin olive oil
• 1 small white onion diced fine
• ½ bell pepper diced small
• 4 garlic cloves minced
• 2 lbs ground beef
• 1 ½ teaspoons kosher salt
• ½ teaspoon black pepper
• 2 teaspoons garlic powder
• 1 teaspoon cumin
• ½ teaspoon dried oregano
• ½ teaspoon chili powder
• 2 bay leaves
• ¼ cup dry white wine
• 1 cup beef broth
• 1 (8-ounce) can tomato sauce
• 1 (5-ounce) jar manzanilla olives drained
• 3 tablespoons capers drained
• 1 russet potato peeled and diced small (optional)

For Serving:

• Cilantro-lime rice or steamed white rice
• Plantain chips
• Your favorite hot sauce (optional)

1. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until softened, about 3 minutes. Add the minced garlic and cook until fragrant, about 30 seconds more.
2. Add the ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5–7 minutes. Drain any excess fat, return the pot to the heat, and distribute the meat evenly.
3. Season the beef with salt, black pepper, garlic powder, cumin, oregano, chili powder, and add the bay leaves. Stir and cook for about 2 minutes to toast the spices and enhance their aroma.
4. Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by about half, roughly 2 minutes. Then add the beef broth, tomato sauce, drained olives, and capers. Stir to combine and bring the mixture to a brisk simmer.
5. If using, stir in the diced potato. Reduce the heat so the mixture maintains a gentle simmer, cover the pot, and let it cook slowly for about 2 hours. Check and stir occasionally; the long, low simmer lets the flavors meld and the sauce thicken while the potatoes become tender. If the sauce becomes too thick, add a splash of broth or water.
6. Taste and adjust seasoning before serving, removing the bay leaves. Serve the picadillo over cilantro-lime rice or steamed white rice, with plantain chips on the side and a little hot sauce if desired.

• To freeze: Cool the picadillo completely before transferring it to airtight containers or freezer bags. Leave a little headspace for expansion, label with the date, and freeze for up to 3 months for best quality.
• To thaw: Move the container to the refrigerator and allow it to thaw overnight. Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. Add a splash of water or broth if the sauce has become very thick.
• Microwave instructions: Reheat in short intervals, stirring between each burst to ensure even heating.

Variations & Tips:

• If you prefer, substitute ground turkey or chicken for a lighter version, keeping the same seasonings and cooking method.
• For a slightly sweeter profile, add a small handful of raisins toward the end of the simmering time.
• If you don’t want to include potatoes, the picadillo is excellent served simply over rice with a side of plantain chips or a fresh salad.