Hamilton Beach change-a-bowl 72850 - Manual (Page 10)

10
Entrees
Picadillo – Latin American Chili
1 pound (450g) lean ground beef
2 tablespoons (30 ml) olive oil
1 onion, cut into 1-inch (10 cm) pieces
2 garlic cloves, peeled, cores removed
14 oz. (425 g) can whole tomatoes, drained, reserving juice
3 tablespoons tomato paste
3 ⁄
4
cup (175 ml) beef stock
2 bay leaves
1 tablespoon (15 ml) chili powder
1 ⁄
2
teaspoon (2.5 ml) cumin, ground
1 ⁄
4
teaspoon (1.25 ml) crushed red pepper, or more to taste
6 green olives, pitted
1 tablespoon (15 ml) capers
1 ⁄
4
cup (60 ml) raisins
Salt and freshly ground pepper, to taste
1 ⁄
2
cup (125 ml) whole almonds, toasted (see instructions below)
Using GladWare ® bowl, place onion and garlic in chopper and pulse until chopped.
Set aside.
Repeat above steps with tomatoes until coarsely chopped. Chop in two batches if
necessary.
In a large saucepan, heat olive oil over medium-high heat and add onions and
garlic. Sauté until softened, 4-5 minutes. Add ground beef, break up with spatula
and sauté until no longer pink. Drain fat. Add tomatoes, reserved juice, tomato
paste, beef stock, bay leaves, chili powder, cumin and cayenne. Bring to a boil,
reduce heat, partially cover and simmer gently for 10 minutes.
Meanwhile, repeat above chopping steps with olives until coarsely chopped.
Stir olives, raisins, and capers into meat mixture. Continue to simmer gently, par-
tially covered, for 20 minutes. While Picadillo is simmering, preheat oven to 350ºF
(176ºC).
Toast almonds on baking sheet, tossing occasionally, for approximately 6 minutes
until lightly toasted. Cool.
Repeat above chopping steps for cooled almonds until very coarsely chopped.
Season with salt and freshly ground pepper. Serve Picadillo hot, garnished with
toasted almonds and spicy tortilla chips.
Makes 4-6 servings.
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