Spicy Beef Picadillo

Ah good lawd, this spicy beef picadillo will be your new comfort food when you need a cozy vanlife meal.

It's like if your good old fashion chili left the Southwest for once to get culture, this is picadillo

First time having picadillo, my husband and I blindly picked picked it from a menu board the it was DELICIOUS. It gave huge home-cooking vibes. It was also 90+ degrees out, sweating out booties off, the cooks of the restaurant probably thought we were inept at eating spicy foods.

I feel like I've now made picadillo in all sorts of forms, but the one that is tried and true is the spicy beef picadillo. Sometimes I want something that is chili-esque, but to be jazzed up a bit and takes me away from solely tomatoes, beans, and beef. And then, what do you know, we have picadillo walk in the door. Chili is a good category to put this in, but for some reason I only feel like having chili if the sky is overcast and sweat pants are on my bod - which picadillo is your chili for all weather (see above: 90+ degrees and still lovin' it).

Long story short, it's cheap as hell to make and perfect to make right out of your van. We're talking canned or fresh veggies, rice, tomatoes, and beef (if you want. OR DON'T. I'd say my runner up picadillo was a fully vegetarian picadillo that was killer). Go for it.

Spicy Beef Picadillo

Serves: 2

Cook Time: 30 minutes

Ingredients

• 1 pound (450g) ground beef

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 green bell pepper, diced

• 1 can of peas/carrot combo (or fresh of both)

• 1 russet potato, diced

• 2 tomatoes, diced

• 1/2 cup tomato sauce

• 1/2 cup beef or chicken broth

• 2 tablespoons vegetable oil

• 1 teaspoon ground cumin

• 1 teaspoon chili powder (adjust to taste for spiciness)

• 1/2 teaspoon smoked paprika

• Salt and pepper to taste

• Chopped fresh cilantro or parsley for garnish (optional)

Directions

1. Brown the Ground Beef: Heat a large skillet or frying pan over medium-high heat. Add the vegetable oil and then the ground beef. Break the beef into smaller pieces using a spoon or spatula. Cook the beef until it's browned and no longer pink, breaking it up further as needed, about 5-7 minutes. Remove any excess fat if necessary.

2. Sauté Onions and Garlic: Add the chopped onions and minced garlic to the skillet with the ground beef. Sauté for about 2-3 minutes until the onions become translucent and fragrant.

3. Add Bell Peppers and potatoes: Stir in the diced green peppers and cook for another 2-3 minutes until they start to soften.

4. Season the Picadillo: Add the ground cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Mix well to evenly coat the meat and vegetables with the spices.

5. Incorporate Tomatoes, Peas, Carrots and Tomato Sauce: Add the diced tomatoes, can of peas and carrots and tomato sauce to the skillet. Stir to combine. Let the mixture simmer for about 5 minutes, allowing the tomatoes to break down and release their juices.

6. Add Broth: Pour in the beef or chicken broth to the pan, and reduce the heat to low. Simmer the picadillo for an additional 10-15 minutes, or until the liquid has reduced and the flavors have melded together. If it gets too dry, you can add a bit more broth.

7. Taste and Adjust: Taste the picadillo and adjust the seasoning with more salt, pepper, or chili powder if you want it spicier.

8. Serve: Spicy beef picadillo can be served hot over cooked rice, with black beans on the side, or used as a filling for tacos, burritos, or quesadillas. Garnish with chopped fresh cilantro or parsley, if desired.

EAT YA MEATS AND VEGGIES (don't forget your fresh tortillas as well)