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.

Love it jack!!👊🏻

Not a fan of that Caribbean flavor profile but prefer the Mexican styles.

Same here with cubed potatoes.

Seems like recipes vary wildly. The only constants are ground beef and tomatoes. I thought raisins and olives were a main requirement.

Never heard of it Jack, but I'm going to give it a whirl. The raisins and olives are interesting.

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.

This is pretty close to what we eat locally.

https://houseofyumm.com/mexican-picadillo/

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

👍. Bet capers brought something good to the party, love that flavor.

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.

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.

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.