My aunt introduced me to this delicious dish. In the past few years I've made changes and come up with what my family feels is the best Brazilian dish around! A great chili alternative and it freezes well.

JRICE

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic, onion and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the ground beef.

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  • In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. Let simmer over medium heat for 10 minutes.

  • Place the olive mixture and the onion mixture into the pot with the ground beef. Add the half drained tomatoes and cook for 1 hour over medium heat; stirring occasionally.

Nutrition Facts

292 calories; protein 23.5g 47% DV; carbohydrates 9.8g 3% DV; fat 17.9g 28% DV; cholesterol 74.3mg 25% DV; sodium 1063.7mg 43% DV. Full Nutrition
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Reviews (71)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/28/2004
I'm giving this a 5 because this is a great template. I guess I prefer Cuban or Mexican Picadillo. I followed directions exactly only finding that the clove spice was very overpowering even though we like clove. I was able to correct that by adding some sugar and cumin. You can subsitute the cinnamon and clove with coriander and cumin. Cubans also add raisins - which does add to the flavor! This dish is sometimes used as a filling for tacos and empanadas - it is a very flexible dish. You can make it into a stew by adding corn etc. We enjoy this dish as much as we enjoy good old American chili. Tonite I served it with shredded cheddar cheese and sour cream on the side. Red wine or cold beer go great with it. Thanks submitter. Read More
(92)

Most helpful critical review

Rating: 2 stars
08/09/2011
I did not care for this. I made it to use as a filling for empanadas and it was too sweet. I used cumin and chili powder and only half the amount of cinnamon that was called for but I had to add half a packet of taco seasoning to make it palatable. I will most likely not make it again. Read More
(8)
91 Ratings
  • 5 star values: 53
  • 4 star values: 27
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
02/28/2004
I'm giving this a 5 because this is a great template. I guess I prefer Cuban or Mexican Picadillo. I followed directions exactly only finding that the clove spice was very overpowering even though we like clove. I was able to correct that by adding some sugar and cumin. You can subsitute the cinnamon and clove with coriander and cumin. Cubans also add raisins - which does add to the flavor! This dish is sometimes used as a filling for tacos and empanadas - it is a very flexible dish. You can make it into a stew by adding corn etc. We enjoy this dish as much as we enjoy good old American chili. Tonite I served it with shredded cheddar cheese and sour cream on the side. Red wine or cold beer go great with it. Thanks submitter. Read More
(92)
Rating: 5 stars
05/14/2010
Very good! I made this for my husband and he loved it. To make it a little more Cuban style I added diced potatoes and 6 chopped hard boiled eggs to it and seasoned it with a little beef bouillon and Adobo (spanish style season-all). Served with white rice. Read More
(61)
Rating: 5 stars
03/14/2006
This was really great. Like others suggested I used cumin and coriander and served it over white rice. My boyfriend already claimed the leftovers for his lunch tommorrow. Read More
(37)
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Rating: 5 stars
01/18/2004
LOVED this one! I scaled it back to serve 4. Also I didn't use quite the amount of oil called for and there was no sacrifice of taste in doing so. I served this over steamed rice and had a fruit (mostly melon) salad along side. Wonderful! Will make this one again. Thanks for sharing. Read More
(15)
Rating: 5 stars
08/11/2009
DELICIOUS.....This is a nice variation to the typical Cuabn ingredients the cinnamon and cloves gave it a nice touch though. I did add a very special ingredient which I believe made thsi dish even BETTER. I added 1/2 tbs of cumin (love cumin... gotta have cumin) Read More
(14)
Rating: 5 stars
10/17/2003
We served it over baked potatoes. Good cold weather meal. Read More
(11)
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Rating: 5 stars
08/11/2003
I made this recipe for my husband and myself last week. I thought it was excellent. Very nice flavor. I served it with white rice. Read More
(9)
Rating: 5 stars
10/17/2003
It was Great! I drained and added a 14oz can of large black olives that I spilt in half when mixed in for more texture. 7 cloves of garlic but not overwhelming for us could have put in a little more. Served with rice and was a Great left over dish better the next day. Read More
(9)
Rating: 5 stars
11/06/2008
LOVED IT! I was so unsure what to expect with this and had never eaten anything remotely close before. I am a very picky eater and far from adventurous so for me to try this was a real stretch. I scaled this down to 2 servings and this turned out so wonderful. I loved every delicious bite! I did add some raisins in. I used white wine vinegar and canned diced tomatoes I had leftover in the fridge but in my haste I didn't read about adding them after the 10 min simmer however it didn't seem to affect the end result. I served this with steamed basmati rice and it was so good I even had seconds. The meat was tender and soft and this was so flavorful!!! Thanks JRICE this is fabulous! Read More
(9)
Rating: 2 stars
08/09/2011
I did not care for this. I made it to use as a filling for empanadas and it was too sweet. I used cumin and chili powder and only half the amount of cinnamon that was called for but I had to add half a packet of taco seasoning to make it palatable. I will most likely not make it again. Read More
(8)
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