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
- 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.
- Add the onion, jalapeño, chili powder, and garlic and cook until vegetables are softened, about 2 minutes.
- Stir in the tomatoes, broth, potatoes, and remaining 1/2 tsp. salt and bring to boil, scraping up any browned bits.
- Reduce heat to medium and simmer uncovered until potatoes are tender, about 15 minutes.*
- Stir in olives prior to serving
Enjoy!
* If you prefer a thinner soup, cover the pot while cooking the potatoes.
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