Chili Picadillo

Chili Picadillo
from
http://www.mealtime.org/


Spice up your Mexican feast with chili, done picadillo style (pronounced pee-kah-dee-yoh)! A popular seasoned, chopped beef dish enjoyed in many parts of Latin America, picadillo gets its sweet, savory taste from fruit, olives, peppers and spices. In this dish, the quick prep time and full flavor starts with hearty canned chili. Add variety to your meal by serving Chili Picadillo with rice, whole-wheat tortillas and beans, or use it as an enchilada filling.

Ingredients:

1/2 pound lean ground beef*
2 cans (15 ounces each) less-sodium chili with beef*
2 medium apples, cored and finely chopped
1/4 cup raisins
2 tablespoons canned green olives, chopped (try black olives)
1 to 2 canned jalapeño peppers, seeded and finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 cup slivered almonds, toasted**

*For a vegetarian version of this recipe, use chili with beans and substitute canned red beans for the ground beef.

**To intensify the flavor, toast almonds in a dry skillet over medium-high heat for 3 to 5 minutes, shaking often.


Preparation Time: Approximately 10 minutes

Cook Time: Approximately 25 minutes

Preparation:

Brown ground beef in a medium skillet, breaking up the meat as it browns; drain any fat. Add chili, apples, raisins, olives, jalapeño peppers, oregano, cinnamon and cloves. Cover; simmer for 15 to 20 minutes to blend the flavors. To serve, ladle into bowls; top with toasted almonds.

Servings: 4

Nutritional Information Per Serving: Calories 400; Total fat 18g; Saturated fat 5g; Cholesterol 70mg; Sodium 830mg; Carbohydrate 70g; Fiber 6g; Protein 28g