Ingredients:

3/4 cup of raisins
1/4 cup of olive oil
6 turkish bay leaves
8 garlic cloves, minced
1/4 cup of tomato paste
1 teaspoon of chili powder
1 large white onion, chopped
1/4 teaspoon of cayenne pepper
1 1/2 teaspoons of red wine vinegar
1 14 1/2-ounce can diced tomatoes in juice
2 pounds of ground beef (15 to 20 percent fat)
3/4 cup of sliced drained pimiento-stuffed
-green olives (from 5-ounce jar)

Directions:

In a large pot heat the oil over the medium high
heat. Add the garlic, onion with bay leaves then
saute until the onion is soft for at least 5 min.

Now add beef and saute until cooked, breaking up
with back of a fork for at least 7 minutes. Next
add all of the remaining ingredients.

Add the beef then saute till cooked, breaking up
with back of fork for about 7 minutes. Add all of
the remaining ingredients.

Nos simmer until the picadillo thickens, stirring
occasionally for about 8 minutes. Season to taste
with salt & pepper. Discard the bay leaves. Serve
the picadillo warm.

Makes 6 servings.