Picadillo with Chili Sauce
Savor the rich, savory-sweet flavors of Picadillo with Chili Sauce, a vibrant, one-pan Latin American classic that’s perfect for weeknight dinners. This hearty dish blends ground beef with tender potatoes, carrots, and green bell peppers, all simmered in a robust tomato and chili-infused sauce. Accents of raisins and green olives add a delightful balance of sweetness and brininess, creating layers of flavor with every bite. Seasoned with chili powder, cumin, and oregano, this comforting recipe comes together in just 35 minutes of cooking time. Serve it over fluffy rice or pair it with warm tortillas for a crowd-pleasing meal that’s packed with bold, homemade goodness. Perfect for fans of easy, flavorful family dinners, this Picadillo is as versatile as it is delicious!
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium white onion, finely chopped
- 3 garlic cloves, minced
- 3 roma tomatoes, diced
- 1 medium potato, peeled and diced
- 1 medium carrot, diced
- 1 medium green bell pepper, diced
- 0.25 cup raisins
- 0.25 cup green olives, sliced
- 2 tablespoons tomato paste
- 1 cup beef or vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 2-3 minutes until translucent. Stir in the minced garlic and cook for another minute.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary.
Stir in the diced tomatoes, diced potato, carrot, and green bell pepper. Cook for 5 minutes, stirring occasionally.
In a small bowl, combine the chili powder, cumin, oregano, salt, and black pepper. Add this spice mixture to the skillet and mix well.
Stir in the tomato paste, followed by the beef or vegetable broth. Bring the mixture to a simmer.
Add the raisins and sliced green olives. Cover and let the mixture simmer for 15-20 minutes, or until the potatoes and carrots are tender. Stir occasionally to prevent sticking.
Taste and adjust seasoning if needed. If the mixture is too thick, you can add a splash of additional broth or water to adjust the consistency.
Garnish with chopped fresh cilantro, if desired, and serve warm over rice or with tortillas.
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 4711 mg | 205% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 49.3 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 4071 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
