Picadillo

This Mexican beef stew is slightly sweet from the raisins. Chili powder, cumin, cayenne, and cinnamon add spiciness.

Ingredients:

• 2 large onions, chopped
• 6 cloves garlic, minced
• 3 tablespoons cooking oil
• 1/3 cup chili powder
• 1 tablespoon ground cumin
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 2 tablespoons packed brown sugar
• 1 teaspoon instant coffee crystals
• 4 pounds boneless beef, cut into 3/4-inch pieces
• 1 12-ounce bottle dark beer (or 12 oz. Beef broth)
• 2 cups beef broth
• 1 28-oz can pureed tomatoes
• 1 teaspoon salt
• 1/2 cup golden raisins
• 1/2 cup pitted ripe black olives
• 1 15- to 16-oz can black beans, undrained

Directions:

In a large, heavy saucepan saute onion and garlic in hot oil until soft. Add the next 6 ingredients and cook for 1 minute. Add the beef, beer, broth tomatoes and salt and simmer, uncovered, for 1 1/2 hours. Add remaining ingredients and simmer for 30 more minutes. Serve with corn bread.

Number of Servings: 8

Notes from the Cook: This is my version of a favorite beef dish that I've tried in a number of Mexican restaurants. I incorporated my favorite elements from a variety of versions to come up with my own.