Hamilton Beach 72850 manual Picadillo Latin American Chili

840140700 Ev02.qxd 4/26/06 9:39 AM Page 10

Entrees

Picadillo – Latin American Chili

1 pound (450g) lean ground beef

2 tablespoons (30 ml) olive oil

1 onion, cut into 1-inch (10 cm) pieces

2 garlic cloves, peeled, cores removed

14 oz. (425 g) can whole tomatoes, drained, reserving juice 3 tablespoons tomato paste

3⁄4 cup (175 ml) beef stock

2 bay leaves

1 tablespoon (15 ml) chili powder

1⁄2 teaspoon (2.5 ml) cumin, ground

1⁄4 teaspoon (1.25 ml) crushed red pepper, or more to taste

6 green olives, pitted

1 tablespoon (15 ml) capers

1⁄4 cup (60 ml) raisins

Salt and freshly ground pepper, to taste

1⁄2 cup (125 ml) whole almonds, toasted (see instructions below)

Using GladWare® bowl, place onion and garlic in chopper and pulse until chopped. Set aside.

Repeat above steps with tomatoes until coarsely chopped. Chop in two batches if necessary.

In a large saucepan, heat olive oil over medium-high heat and add onions and garlic. Sauté until softened, 4-5 minutes. Add ground beef, break up with spatula and sauté until no longer pink. Drain fat. Add tomatoes, reserved juice, tomato paste, beef stock, bay leaves, chili powder, cumin and cayenne. Bring to a boil, reduce heat, partially cover and simmer gently for 10 minutes.

Meanwhile, repeat above chopping steps with olives until coarsely chopped.

Stir olives, raisins, and capers into meat mixture. Continue to simmer gently, par- tially covered, for 20 minutes. While Picadillo is simmering, preheat oven to 350ºF (176ºC).

Toast almonds on baking sheet, tossing occasionally, for approximately 6 minutes until lightly toasted. Cool.

Repeat above chopping steps for cooled almonds until very coarsely chopped.

Season with salt and freshly ground pepper. Serve Picadillo hot, garnished with toasted almonds and spicy tortilla chips.

Makes 4-6 servings.

10