Picadillo Style Chili Recipes

Steps:

• Heat oil in a large pot over medium-high. Add garlic, onion, and chiles; cook, stirring occasionally, until softened, about 5 minutes. Add cumin and cinnamon; cook, stirring constantly, just until fragrant, about 1 minute.
• Add beef and season with salt. Cook, breaking up meat, until browned, about 5 minutes. Add vinegar and tomatoes with their juices; season with salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes. Serve over rice with accompaniments.

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bay leaves and saute until onion is soft, stirring frequently, about 4 minutes.
• Add ground beef to skillet and cook until browned. Once the meat is browned, carefully away from the flame, tilt pan and remove excess fat with a large spoon.
• Add the white wine and stir for another minute. Then add the chopped cherry tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper.
• Serve warm:
• As a filling for empanadas or tacos
• Over white rice with fried plantains or black beans
• With a side salad and black beans
• To make Picadillo soupier for serving over rice, add additional wine, chicken or beef stock.

Steps:

• To prepare Picadillo: In a large skillet, saute the onion, garlic and bay leaves in oil over moderate heat, stirring, until the onion is softened. Add the beef, and continue to cook until the beef is no longer pink; breaking up any lumps with a wooden spoon. Season with salt and pepper. Stir in oregano, cloves, and cinnamon. Pour out any excess fat and stir in the tomato paste until thoroughly incorporated. Add chipotles, raisins, almonds, and olives; salt to taste. Remove from heat. When mixture is cool, add cheese and mix well.
• Char the flesh of the peppers over a gas flame, under a broiler or on a grill. Alternatively, set a rack over an electric burner or use a very hot heavy frying pan. Cook, turning frequently, until the skins are blistered all over. Take care not to overcook and burn right through the pepper. Put peppers in a bowl, cover with plastic wrap and let sweat for about 10 minutes to loosen the skins. Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact. Carefully remove the seeds and inner membranes, but do not rinse with water.
• Heat 1-inch of oil in a heavy skillet over medium heat until very hot. Place flour in a shallow platter and season with salt and pepper. Beat egg whites until foamy, add a pinch of salt, and whip to stiff peaks. Lightly beat the egg yolks and fold into the whites. Stuff the chiles with picadillo, leaving enough room to close the opening. Overlap the seam slightly and gently squeeze closed. Secure with wooden toothpicks if desired. Pat the peppers dry and lightly coat in the seasoned flour. Pick the chile up by its stem and dip into the egg batter, making sure they are well covered, tap off excess. Fry until evenly browned, about 3 minutes each side. The egg burns easily so take care not to cook too long. Drain on paper towels. To serve, ladle a pool of Tomato Ranchero sauce on plates and set chiles rellenos on top, serve immediately.
• Combine and puree the tomatoes, onion, cilantro, cumin, and garlic in a food processor.
• Heat the oil in a saucepan or skillet and fry the tomato puree over high flame. Add broth, and salt. Simmer for 10 minutes until the sauce thickens slightly and is heated through. If sauce tastes somewhat bitter, add a pinch of sugar. Sprinkle with a dash of hot red pepper sauce. Sauce may be served hot or cold.
• Yield: about 2 cups

Steps:

• In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened, add the chili powder, the cumin, the cayenne, and the cinnamon, and cook the mixture, stirring, for 30 seconds. Add the beef, the water, the broth , the tomato purée, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the beef barely covered, for 1 1/2 hours. Add the raisins, the olives, and the jalapeño and simmer the mixture, stirring occasionally, for 30 minutes, or until the beef is tender. Stir in the beans, simmer the chili for 5 minutes, or until the beans are heated through, and stir in the coriander. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled.

Steps:

• Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes. Add beef; sauté until cooked, breaking up with back of fork, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves. Serve picadillo warm.

Steps:

• In a mixing bowl, combine ground beef, oregano, cumin, salt and pepper.
• In a skillet, heat olive oil. Sauté onions, green pepper, and garlic until soft. Add ground beef mixture, beef stock, and chili sauce.
• Cover and cook over medium-low heat for 15 minutes.
• Add diced potato. Cover and cook another 15 minutes, or until potatoes are done.
• Remove cover.
• Add olives and cook, uncovered, 15 minutes or until liquid is fully evaporated, but the meat is still moist.
• Serve picadillo warm with rice or let cool and use as a filling for empanadas and papas rellenas.

Steps:

• Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
• Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
• Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
• Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes.
• Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes.
• Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
• Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
• Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
• Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

Steps:

• Heat oil in a large Dutch oven or pot over medium-high heat.
• Season beef cubes liberally with seasoned salt and pepper.
• Brown beef cubes in hot oil on all sides until well browned; transfer to a plate or bowl.
• Add in the onions, garlic, jalapeno pepper, chili powder, cumin, dried chili flakes and cinnamon; saute for about 5-6 minutes, or until onion is slightly softened.
• Add the beef cubes back to the pot along with any drippings from the plate.
• Add in the water, beer, broth and tomato puree; simmer covered over medium-low heat for about 1-1/2 hours, stirring occasionally.
• Add in the raisins and olives, simmer uncovered for another 30-40 minutes, or until the beef is tender.
• Add in the drained beans and chopped coriander; simmer for about 5-7 minutes, or until the beans are heated through.
• Season once again with salt and pepper and add in Tabasco (if using).
• DELICIOUS!