Picadillo

2 pounds ground beef
1 large onion,chopped
1 T. olive oil
3 cloves garlic, minced
1 pound mushrooms, chopped
2 red bell peppers, seeded & chopped
1 poblano pepper, red or green, chopped
1 pound ripe tomatoes, chopped
1 8-ounce can tomato sauce
1 cup raisins
3 T. vinegar
1 t. sugar or honey
1 t. salt
1 T. chili powder, red or green
1 t. ground cumin
1 t. ground cinnamon
1/2 t. ground cloves
1 cup chopped pecans
Several sprigs cilantro, snipped or chopped

Saute the beef and onions in oil until onions are soft and beef is browned. Add garlic, mushrooms, tomatoes, tomato sauce, peppers, raisins and vinegar. Stir well and simmer 15 minutes. Add salt, sugar and spices. Simmer for an additional 15-30 minutes. To serve add the pecans, reheat (if refrigerated), remove from heat and add a chopped pecans. Serves 8.

This would be great as an empanada filling!