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Anyone else a fan? Love the flavor profile that raisins and olives add. Current recipe but looking for pointers.
2 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced, or more to taste
1 pound lean ground beef
1/2 pound chorizo
1 (8 ounce) can rotella tomatoes
12 large pitted green olives, quartered
½ cup raisins
2 (1.41 ounce) packages Goya sazon
1 tablespoon ground cumin
1can Goya black beans
salt to taste
Served over white rice, hot sauce to taste.
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Posts: 21,157
Campfire Ranger
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Campfire Ranger
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Ping pong balls for the win.
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Ain’t easy havin pals.
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Campfire Ranger
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Campfire Ranger
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Not a fan of that Caribbean flavor profile but prefer the Mexican styles.
"Maybe we're all happy."
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Campfire 'Bwana
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Campfire 'Bwana
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Not a fan of that Caribbean flavor profile but prefer the Mexican styles. Same here with cubed potatoes.
Conduct is the best proof of character.
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Joined: Dec 2013
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Campfire Ranger
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Campfire Ranger
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Seems like recipes vary wildly. The only constants are ground beef and tomatoes. I thought raisins and olives were a main requirement.
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Joined: Mar 2011
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Campfire Tracker
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Campfire Tracker
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Anyone else a fan? Love the flavor profile that raisins and olives add. Current recipe but looking for pointers. Never heard of it Jack, but I'm going to give it a whirl. The raisins and olives are interesting.
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Joined: Sep 2014
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Campfire Ranger
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Campfire Ranger
Joined: Sep 2014
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Never heard of it.
I never, ever, chose to eat a rasin that has been allowed to rehydrate.
Out of a box, or chocolate coverd, I love them.
Parents who say they have good kids..Usually don't!
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Joined: Nov 2002
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Nov 2002
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This is pretty close to what we eat locally. https://houseofyumm.com/mexican-picadillo/
Conduct is the best proof of character.
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Campfire Tracker
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Anyone else a fan? Love the flavor profile that raisins and olives add. Current recipe but looking for pointers.
2 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced, or more to taste
1 pound lean ground beef
1/2 pound chorizo
1 (8 ounce) can rotella tomatoes
12 large pitted green olives, quartered
½ cup raisins
2 (1.41 ounce) packages Goya sazon
1 tablespoon ground cumin
1can Goya black beans
salt to taste
Served over white rice, hot sauce to taste. I'm a fan, jack. Thanks for posting it. We probably make chili about 3-4x per month, and this was a nice change. I used your recipe but with a full pound of chorizo (Mexican) instead of 1/2, and omitted the Goya sazon. I checked some other recipes online that called for capers, oregano, and cinnamon, so I threw that in there too. I made it in a slow cooker with some red wine to loosen it up. I'll definitely make it again. Jason
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Joined: Dec 2013
Posts: 23,685
Campfire Ranger
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OP
Campfire Ranger
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👍. Bet capers brought something good to the party, love that flavor.
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Joined: Mar 2011
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Campfire Tracker
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My 11 year old son hates raisins and I thought for sure he'd find them, but it was the capers that he found!
I had leftovers for breakfast and lunch. I'm a picadillo fan.
I don't know much about chorizo, but would like to try making it with something other than the Mexican variety. Or just ground meat.
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Joined: Dec 2013
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Campfire 'Bwana
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Campfire 'Bwana
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Seems like recipes vary wildly. The only constants are ground beef and tomatoes. I thought raisins and olives were a main requirement. Raisins are definitely not a requirement. You would get bounced out of any self-respecting Spanish restaurant down here asking about raisins.  😀 Olives are okay.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Campfire Tracker
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I'm planning for the next batch. This time no Mexican chorizo. Maybe Euro-style. If not, then just ground meat. Going to mince the raisins this time and skip the capers.
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