Picadillo

1 pound ground beef
1 large onion, coarsely chopped
1 can (28 oz) tomatoes
2 tablespoons red wine or balsamic vinegar
1 teaspoon cinnamon
1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 cup dark raisins
1/3 cup pimiento stuffed olives, sliced
Salt and pepper

In a large skillet brown the ground beef. Add the onion and cook until it is soft. Drain off the fat. Add the tomatoes, including juice. Break up the tomatoes if whole. Add the remaining ingredients. Bring to a boil, then reduce heat and simmer for 10 minutes. Makes 4 servings.