This recipe describes picadillo as a beef hash, but I think it has more in common with chili.

¼ cup annatto oil

1 large onion, finely chopped

1 large green pepper, seeded and finely chopped

1 clove garlic, finely chopped

1 fresh hot red or green pepper, finely chopped

2 pounds ground round steak (alternatively, hash can be made with 1-1/2 pounds ground beef and ½ pound ground pork)

2 large tomatoes, peeled and chopped (about 2 cups – if your tomatoes aren’t ripe enough. Add a little tomato paste to boost the flavor)

½ teaspoon ground cumin


freshly ground black pepper

½ cup seedless raisins

¼ cup pimiento stuffed green olives, chopped

1 tablespoon capers

Picapeppa or other hot sauce, to taste (optional)


1.   Heat the oil in a large frying pan and cook the onion, bell pepper, garlic and hot pepper until the onion is tender but not browned.  Add the meat and cook, stirring and breaking it up until it has lost its color.  Add the tomatoes, cumin and salt and pepper to taste.

2.   Add the raisins, mix thoroughly and simmer gently, uncovered, until cooked, about 20 minutes.  Add the olives and capers and cook a few minutes longer.

3.  Serve with plain boiled white rice, black beans and fried ripe plantains.

from Elisabeth Lambert Ortiz, The Complete Book of Caribbean Cooking

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