What if you don't have chicken broth?

You can always substitute a broth with water and bouillon instead.

How to make this dish spicy:

If you like your food spicy you can add a chopped jalapeño or chili pepper in step 3.

What else can you add?

To make this more of a stew you could add more broth and diced potatoes.

Picadillo with Olives and Raisins {with Venison, Beef or Bison}

Description

This is a savory meat hash with a sweet twist. It’s made with lean ground grass-fed beef, venison or bison, and has tons of flavor and sauce. Serve with corn tortillas and shredded cabbage with lime dressing. Or wrap in lettuce or cabbage leaves for a grain-free paleo option.

Ingredients

Units Scale

1 pound lean ground beef, venison or bison
2 teaspoons avocado oil or organic canola oil
3 cloves garlic, minced
1 large onion, finely chopped
1/2 teaspoon salt
1 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon chipotle chili powder
1 cup reduced-sodium chicken broth
1 cup chopped tomatoes or drained canned diced tomatoes
1/2 cup sliced green olives
1/4 cup raisins
1/2 cup chopped cilantro leaves

Cook Mode Prevent your screen from going dark

Instructions

Coat a large non-stick skillet with cooking spray and set over medium-high heat. Add beef (venison or bison) and cook, breaking up with a wooden spoon until browned and no-longer pink, 7 to 8 minutes. Remove from the skillet to a plate or dish.
Return the skillet to medium-high heat, add oil, garlic, onion and salt, and cook, stirring often until the onion is starting to soften and brown, and the garlic is fragrant, 4 to 6 minutes. Sprinkle the onion mixture with chili powder, cinnamon, chipotle and stir to coat. Cook, stirring often until fragrant, and the spices are starting to darken, 40 to 90 seconds. Pour in broth, and stir to combine.
Add the beef (venison or bison), tomatoes, olives and raisins and increase heat to high. Bring to a simmer, stirring often. Reduce heat to medium-low and simmer, stirring often until the sauce is thick and reduced, 7 to 10 minutes. Remove from heat and stir in cilantro if using.

Notes

Cooking Tip:

Make it the day before or morning-of if necessary and store in an airtight container in the fridge (wait until completely cooled). Once ready to serve, reheat in a pot or in the microwave. You can also freeze in individual containers for up to one month.

66 mg Cholesterol, 0 g Added Sugar

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stove-top
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 310
Sugar: 10 g
Sodium: 860 mg
Fat: 14 g
Saturated Fat: 2 g
Carbohydrates: 18 g
Fiber: 4.5 g
Protein: 22 g