Recipe By devilsdancefloor
Published Jun 19th
Prep 15m Cook 40m Additional - Ready In 55m
Servings 6 servings Calories 485.6

This could be where Sloppy Joes came from! It’s a wonderful Cuban recipe that I’ve served like chili or over a roll or even over cornbread! Total comfort food.

Recipe Ingredients

  • 2 tablespoons olive oil
  • 1 pound ground beef
  • ½ pound chorizo sausage, chopped
  • 1 large onion, chopped
  • ½ cup chopped red bell pepper
  • 2 cloves garlic, chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground cinnamon
  • 1 ½ cups canned diced tomatoes
  • ¾ cup beef stock
  • 1 tablespoon white sugar
  • ½ cup raisins
  • ¼ cup chopped pimento-stuffed green olives
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon capers, drained
  • ⅓ cup slivered almonds, toasted
  • 1 tablespoon lime juice

Cooking Directions

  1. 1 Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes.
  2. 2 Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes.
  3. 3 Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.

Nutrition Facts

  • Calories 485.6
  • Carbohydrate 22.6 g
  • Cholesterol 79.3 mg
  • Fat 32.7 g
  • Fiber 3.2 g
  • Protein 25.5 g
  • Saturated Fat 10 g
  • Sodium 867.2 mg
  • Sugar 14.2 g


  1. Since my heritage is Puerto Rican, I grew up on Cuban cuisine as well as native ones. One of my favorites is picadillo. This is very close to the way my mother made the dish. However, I find it best to chop up the raisins, capers and olives (no nuts) and mix them in. The - Read more ...
  2. Both my husband and I agree that this tastes just like his Venezuelan mother's Picadillo that I wished I had gotten from her before she passed away. I followed the recipe using vegetarian (soy) chorizo (that I buy at the grocery store in the refrigerated section) instead of the pork chorizo. Tastes the same but - Read more ...
  3. I really enjoyed this dish. I like the contrast of the saltiness from the capers and olives with the sweetness of the raisins. Although next time I'd like to try it with dried currants instead. Served it over rice. Delicious!
  4. Pretty good picadillo recipe. My Cuban father always made this growing up. I somehow didn't get the recipe. This is pretty close.
  5. While this is good, it's not Cuban - traditional Cuban food does not have spicyness to it (so none of the peppers) and picadillo while traditionally having raisins and olives does not have almonds or sausage in it. It's a nice twist, but it's not exactly Cuban - maybe Cuban fusion. Good recipe, though.
  6. Trying to keep the cholesterol content down, I substituted ground chicken for the beef, and low fat chicken andouille for the chorizo. The result was a delicious picadillo that was quite a hit at home. Being so successful there, I made another batch to bring into the restaurant where I work, and the kitchen staff - Read more ...
  7. Suprisingly flavorful, sweet, spicy and complex. Goes excellent with rice, or better yet gorditas. One of only two recipes I have tried on here that is knock out delicious.
  8. I fixed this for dinner last night and prepared it as written. It was the BEST The chorizo added something special. I served it over spagetti squash for something different. Big hit. My kids almost licked the dish. I forgot the lime and almonds didn't miss em'
  9. I made this today for lunch for my family. It was a hit! (and I had my doubts as some family members don't like raisins or olives or vinegar). But I had Picadillo growing up and remembered the green olives and raisins and loved it then. The Chorizo is a little weird because of what - Read more ...
  10. This was very good. I cooked it with the lid off to try and get the broth to thicken. it didn't so I added 1 Tbs of cornstartch (mixed with cold water until smooth) so the sauce would be thicker. Served it with cornbread. It ws very good but my husband and kids only thought - Read more ...