6 pounds ground beef
5 tablespoons oil
2 large onions, diced
5 large bell peppers, diced
15 cloves garlic, minced
4 teaspoons oregano
18 bay leaves
3 teaspoons cumin
2 32-ounce cans whole peeled tomatoes, crushed and chopped
1 can crushed tomatoes
1 14-ounce jar of sliced pimento-stuffed olives, and 1-2 tablespoons brine (to taste, for salt and flavor)
2 3.5-ounce jars of capers, drained (just under a cup)
1.5 cups raisins
3 tablespoons white vinegar
1.5 cups red wine, such as burgundy
1 tablespoon sugar
Teaspoon cayenne pepper
2 tablespoons lime juice
Hot sauce to taste
1. Brown meat and set aside. Drain the grease, leaving a bit to sauté the onions and peppers until they’re soft.
2. Add tomato, garlic, spice and cook 2 minutes. Mix in meat and simmer 5 minutes.
3. Add capers, olives, raisins, wine, sugar and vinegar. Simmer on low, partially uncovered, one hour.
4. Adjust the flavor with hot sauce and the olive brine before serving.
Recipe shared by Andy Huse.