A great alternative to chilli con carne, this Brazilian picadillo is packed with flavour - try it with rice or on a jacket potato, with a sprinkle of cheese on top.
- 1.5kg beef mince
- 3 x 400g tins chopped tomatoes
- 7 garlic cloves, finely chopped
- 3 onions, finely chopped
- 2 green peppers, chopped, seeds and pith removed
- 175g green olives, pitted, halved
- 140g capers, rinsed
- 4 tbsp. white vinegar
- 1 tsp. each salt, black pepper, cinnamon, ground cloves
- 2 bay leaves
- 1/4 tsp. hot pepper sauce
- Dash of oil
Heat a little oil in a large pot. Cook onions, peppers and garlic together until soft and sweet. Next, cook the mince until browned and then drain the fat.
Put the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and pepper sauce into a saucepan. Simmer for 10 minutes. Add the onions, beef and tomatoes, stir well, cover and cook for another hour or until the beef is tender and the sauce thick. Add a drop of water if needed.