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Preparation time: 15 minutes Total time: 40 to 55 minutes 4 servings1 pound lean ground beef 2 tablespoons CRISCO Oil * 1 large onion, peeled and coarsely diced 2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced) 1 to 3 teaspoons chili powder 1/2 teaspoon salt 1/4 teaspoon cayenne or black pepper 1/4 teaspoon cinnamon 1 can (14-1/2 ounces) Mexican-style stewed tomatoes 1 tablespoon cider vinegar 1 can (4 ounces) chopped mild green chiles (not jalapenos) 1/4 cup apple juice concentrate (or 1/2 cup raisins) (optional) Rice Heat large skillet on medium-high heat. Add beef. Cook, breaking up any lumps, until evenly browned and no longer pink. Remove from skillet. Discard drippings. Wipe skillet with paper towels. Heat Crisco Oil in skillet. Add onion and garlic. Sauté 3 minutes, or until onion is translucent. Add chili powder, salt, pepper and cinnamon. Cook 30 seconds. Return meat to skillet. Add tomatoes. Break up tomatoes with spoon into small pieces. Add vinegar, chilies and apple juice concentrate. Bring to a boil on medium heat. Reduce heat to low. Simmer uncovered 20 minutes, or until thickened. Stir occasionally. Serve immediately over rice. Note: The Picadillo can be prepared up to two days in advance and refrigerated. Reheat on low heat or in microwave oven until hot. Ground turkey can be substituted for ground beef. *Use your favorite Crisco Oil product |
