Picadillo Style Beef Chili

Picadillo Style Beef Chili

adapted from  Cook's Country April/May 2020

Picadillo is a Latin American dish made with ground beef, potatoes, and a tomato sauce. It can be served as a main dish with rice, used as a filling for empanadas, tacos, or other pastries, or as a topping for sopes. This recipes adds the seasoning for chili for a unique twist on a beanless chili.

The fire roasted tomatoes provides an abundance of flavor that allows this meal to develop a depth of flavor that tastes like it has simmered for a long time.

Makes 2 servings                                                              1 WW points / serving

1/2 lb.lean ground beef
1 tsp. Kosher salt, divided
1/2 tsp. freshly ground black pepper
1/2 onion, chopped fine
1/2 jalapeño chile, stemmed, halved, seeded, and sliced thin
2 1/2 tsp. chili powder
1 1/2 garlic cloves, minced
1 (14.5-ounce) cans fire-roasted diced tomatoes, drained
1 cup homemade chicken stock or canned broth
1/2 lb.Yukon Gold potatoes, peeled and cut into ½-inch pieces
1/4 cup pimento-stuffed green olives, sliced thin

1. In a pot, cook the beef, 1/2 tsp. salt and pepper over medium-high heat, breaking up meat until it is beginning to brown, about 10 minutes.
2. Add the onion, jalapeño, chili powder, and garlic and cook until vegetables are softened, about 2 minutes. 
3. Stir in the tomatoes, broth, potatoes, and remaining 1/2 tsp. salt and bring to boil, scraping up any browned bits.
4. Reduce heat to medium and simmer uncovered until potatoes are tender,  about 15 minutes.*
5. Stir in olives prior to serving

Enjoy!

* If you prefer a thinner soup, cover the pot while cooking the potatoes.