Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon / 5g)
  • 1 green bell pepper, finely chopped (approx. 1 cup / 150g)
  • 1.5 pounds ground beef (680g), preferably lean
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon salt (2.5 ml), or to taste
  • 1/4 teaspoon black pepper (1.25 ml), or to taste
  • 1 (14.5 ounce) can diced tomatoes, undrained (approx. 411g)
  • 1/2 cup beef broth (120 ml)
  • 1/4 cup tomato paste (60g)
  • 2 tablespoons raisins (30g)
  • 2 tablespoons pimento-stuffed green olives, sliced (30g)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 teaspoon brown sugar (5g), packed

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease (but leave a little for flavour, eh?).
  3. Stir in cumin, oregano, salt, and pepper. Then, add the diced tomatoes (undrained), beef broth, and tomato paste. Stir well to combine.
  4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
  5. Stir in the raisins, olives, apple cider vinegar, and brown sugar. Cook for another 5 minutes, or until the flavors have melded together. Taste and adjust seasoning as needed.