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Under 30 Minutes

Picadillo-Style Chili

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Yuki Sugiura

Source: Martha Stewart Living, March 2015


  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped garlic (from 12 cloves)
  • 1 large onion, chopped (1 1/2 cups)
  • 2 poblano chiles, chopped, ribs and seeds removed if less heat is desired (1 1/2 cups)
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 pounds ground beef (80 percent lean)
  • Coarse salt
  • 3 tablespoons red-wine vinegar
  • 1 can (28 ounces) whole peeled tomatoes, chopped
  • Cooked rice, sliced green olives (such as manzanilla), chopped toasted almonds, and currants, for serving


  1. Heat oil in a large pot over medium-high. Add garlic, onion, and chiles; cook, stirring occasionally, until softened, about 5 minutes. Add cumin and cinnamon; cook, stirring constantly, just until fragrant, about 1 minute.

  2. Add beef and season with salt. Cook, breaking up meat, until browned, about 5 minutes. Add vinegar and tomatoes with their juices; season with salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes. Serve over rice with accompaniments.


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