Piccadillo Recipe #269989
Serve Piccadillo over yellow or white rice, or carry it to a tailgate party before the football game and stuff into pita bread pockets. Serve with an avocado salad and black beans for a full meal.
1½ hours | 1½ hours prep
SERVES 8
- 2 medium onions, chopped
- 2 large green bell peppers, seeded and chopped
- 4 tablespoons vegetable oil, divided in half
- 1 1/2 lbs ground chuck, crumbled
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 garlic cloves, minced
- 1/4 teaspoon cayenne pepper (red ground pepper)
- 29 ounces tomato sauce
- 1 tablespoon worcestershire sauce
- 1/2 cup green olives, sliced, juice reserved
- 1 (3 ounce) jar capers, drained
- 1 cup raisins
- reserved olive juice (optional)
- slivered almond, toasted (optional)
- In a large, heavy-bottomed skillet, place onions and peppers in 2 tablespoons oil. Saute over medium heat until soft, about 8 minutes. Set aside. Add 2 tablespoons more oil to skillet. Add beef. Saute meat, until it is browned. Add celery salt, oregano, basil, salt, black pepper, garlic, cayenne pepper, and reserved onions and peppers. Mix well.
- Add tomato sauce and Worcestershire sauce. Stir to blend. Cook 10 minutes over medium heat, so flavors mingle. Stir occasionally. Add olives, capers, and raisins. Cook over low heat, covered, for 40 minutes. Add reserved olive juice, if needed for consistency.
- Top with slivered toasted almonds.
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5 stars