¼ cup olive oil
1 large white onion, chopped
8 garlic cloves, minced
6 Turkish bay leaves
2 pounds Yves Ground Round (or ground beef (15 to 20 percent fat))
14 ounces can diced tomatoes in juice
¾ cup raisins
¾ cup sliced drained pimiento-stuffed green olives (from 5-ounce jar)
¼ cup tomato paste
1½ teaspoons red wine vinegar
1 teaspoon chili powder
¼ teaspoon cayenne pepper
1 teaspoon cumin
Step 1 Heat oil in large pot over medium-high heat.
Step 2 Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes.
Step 3 Add ground round or beef; sauté until cooked, breaking up with back of fork, about 7 minutes.
Step 4 Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper.
Step 5 Discard bay leaves. Serve picadillo warm with rice.