 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This recipe for picadillo comes out really well and uses 1/2 a cup of beer. I don't drink often so I have to buy a six pack to make this recipe and end up drinking the rest of the opened bottle while cooking. That's where the buzz comes from-the meal itself won't get you drunk promise! This is a very hearty and interesting take on chili Ingredients:
1 1/4 lbs lean ground beef |
1 chopped onion (may want to use about a cup of frozen just to be easier on yourself) |
1 green bell pepper, chopped |
2 garlic cloves, minced |
1/2 cup beer |
1 1/3 cups of canned chopped tomatoes, drained (from a 15oz can) |
2 tablespoons tomato paste |
2 teaspoons ground cumin |
1 1/4 teaspoons ground coriander |
1 1/2 teaspoons salt |
1/4 teaspoon ground black pepper |
1/4 teaspoon tabasco sauce |
1 (15 ounce) can new potatoes, quartered |
1/2 cup raisins |
1/2 cup of pitted green olives, cut up into smaller pieces |
Directions:
1. Brown the ground beef until there is no more pink.
2. Add the onion, bell pepper, and garlic. Cook, stirring, for about 3 minutes or until starting to soften.
3. Add the beer, tomatoes, paste, cumin, coriander, salt, black pepper and Tabasco. Bring to a boil and then simmer on low for 15 minutes.
4. Add the raisins, olives and potatoes to the mix and cook another 10 minutes or until everything is heated through. Enjoy!
|
|