Ingredients
- 1 tablespoon olive oil
- 1 large (12 ounce) yellow onion, diced
- 1 large green (7 ounce) bell pepper, seeded and diced
- 2 teaspoons garlic, minced
- 1 teaspoon cumin seed
- 1 pound lean ground beef (or 1 pound ground turkey or 1 pound ground pork)
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/8 teaspoon ground cinnamon
- 1 can (28 ounce) diced tomatoes and green chilies, with liquid
- 1/3 cup pimento stuffed olives, cut in thirds crosswise
- 1/4 cup raisins
- 2 tablespoons capers, drained
- 3 cups cooked quinoa (or 3 cups cooked pearl barley or 3 cups cooked brown rice)
- Fresh ground pepper, to taste
- Lime wedges, to serve
How to Make
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Step 1: Heat the olive oil over high heat in a large, deep skillet.
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Step 2: Add the onion and green bell pepper and cook, stirring frequently, until the onion is translucent, about 3 minutes.
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Step 3: Stir in the garlic and cumin seeds and cook 1 minute more.
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Step 4: Add the beef and salt. Break the meat up into bits. Continue cooking until the beef is brown and crumbly, 3 or 4 minutes. Pour off any rendered fat.
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Step 5: Stir in the oregano, chili powder, cinnamon, tomatoes, olives, raisins, and capers. Bring to a boil. Reduce the heat, cover and simmer the mixture until the flavors have mingled, about 15 minutes.
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Step 6: Stir in the quinoa and adjust the seasonings, adding pepper to taste. Cook until the mixture is hot, about 1 minute more.
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Step 7: Serve in large, shallow bowls. Accompany with a bowl of lime wedges.
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Step 8: A dry grenache-based rose wine from Spain or southern France is a recommended to drink with this dish.
We hope you enjoy this recipe!
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