Grace’s Picadillo


  • 2 tablespoons of olive oil
  • 2 medium onions, chopped
  • 1 large red bell pepper, finely chopped
  • 6 cloves of garlic
  • 1.5 pounds of ground beef, grass fed
  • Salt and pepper
  • 1 15 oz can of tomato sauce
  • 1 15 oz can of petite diced tomatoes
  • 2 tablespoon of red wine vinegar
  • 1 tablespoon of cinnamon
  • 2 teaspoons of cumin
  • 2 bay leaves
  • Pinch of ground cloves
  • Pinch of nutmeg
  • 2/3 cup raisins
  • 2/3 cup pitted stuffed green olives
  • 1/2 cup fresh chopped cilantro


  1. Put olive oil in a large heavy pan, set over medium heat. Add onions, garlic and red pepper. Saute until softened.
  2. Add spices -cinnamon, cumin, cloves and nutmeg.
  3. In a separate pan, brown the ground beef and crumble it as it cooks with a fork. Drain fat. Season with salt and pepper.
  4. Add cooked beef to the vegetable mixture. Add tomatoes and tomato sauce. Combine and stir.
  5. Simmer for 30 minutes covered.
  6. Add in raisins and olives, cook another 15 minutes.
  7. Serve over sweet potato slices, white rice or plantain chips. Sprinkle with fresh cilantro.

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