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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Sweet, salty, spicy, tangy... this Hispanic ground beef dish is a complex medley of flavors. It is likely a predecessor of (and much better than) sloppy joes; serve on rolls, over cornbread or over rice. Ingredients:
2 tablespoons olive oil |
1 lb ground beef |
1/2 lb chorizo sausage, chopped |
1 large onion, chopped |
1/2 cup chopped red bell pepper |
2 garlic cloves, chopped |
1 tablespoon ground cumin |
1 -2 teaspoon chili powder |
1 teaspoon dried oregano |
1 teaspoon paprika |
1/4 teaspoon cayenne pepper (optional) |
1/4 teaspoon ground cinnamon |
1 1/2 cups canned diced tomatoes |
3/4 cup beef stock |
1 tablespoon white sugar |
1/2 cup raisins, chopped |
1/4 cup chopped pimento-stuffed green olives |
2 tablespoons apple cider vinegar |
1 tablespoon capers, drained and chopped |
1/3 cup slivered almonds, toasted |
1 tablespoon lime juice |
Directions:
1. Heat the olive oil in a large skillet until shimmering. Add beef and saute, chopping beef up into small bits, until beef is no longer pink, 6-8 minutes. Drain any accumulated grease and discard. Add chorizo and saute until it starts to give up its red-orange fat, 3-4 minutes.
2. Add onions and bell pepper and saute until limp, 3-4 minutes. Add garlic and cook 1 minute, until fragrant. Add spices and cook 1 minute. Add tomatoes, stock and sugar. Bring to a simmer, reduce heat to low, cover and cook 20 minutes.
3. Add raisins, olives, vinegar, capers, almonds and lime juice. Simmer 5-7 minutes until hot and flavors are blended.
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