Cuban Picadillo

2 medium onions, chopped
1 large green pepper, diced
1/4 cup olive oil
2 lbs ground round
6 small tomatoes (or 1 8-ounce can)
2 tsp salt
2 cloves garlic, minced
black pepper, to taste
1 tbsp brown sugar
1/4 cup vinegar
1/4 cup pimiento-stuffed green olives, chopped
1/2 cup raisins
1 tbsp capers
1/2 cup red wine, tomato juice or bouillon

Brown onions and green pepper in olive oil.

Add meat, chopped tomatoes, salt, garlic and black pepper and stir frequently to break up and large chunks.

Add remaining ingredients and simmer slowly until meat is tender and flavors have developed, about 30 minutes. Serve with rice.