Recipe(tried): Cuban Picadillo

Remember that Picadillo is so versatile! I use it with white rice, on tacos, on empanadas, on empanadillas, on Lasagna, on Pasta on Pastelones and just by itself with fried tortillas as an appetizer!Cuban Picadillo

2 med onions, chopped
1 large green pepper, diced
1/4 cup olive oil
2 lbs ground round or 1 lb beef and 1/pork
6 small tomatos (or 1 8-ounce chopped can)
2 tsp salt or to taste (I use Seasoned Salt or Saz n with Culantro y Achiote)
2 cloves garlic, minced
black pepper, to taste
1 tbsp brown sugar
1/4 cup vinegar
1/4 cup pimiento-stuffed green olives, chopped or finely sliced
1/2 cup raisins
1/2 cup sliced almonds
1 tbsp capers
1/2 cup red wine, tomato juice or bouillon
( I add a pinch of ground cinnamon and allspice)

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 or in any other of the ways I previously mentioned.