PICADILLO-STYLE CHILI

Picadillo-Style Chili image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 11

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2 tablespoons extra-virgin olive oil
1/2 cup chopped garlic (from 12 cloves)
1 large onion, chopped (1 1/2 cups)
2 poblano chiles, chopped, ribs and seeds removed if less heat is desired (1 1/2 cups)
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
2 pounds ground beef (80 percent lean)
Coarse salt
3 tablespoons red-wine vinegar
1 can (28 ounces) whole peeled tomatoes, chopped
Cooked rice, sliced green olives (such as manzanilla), chopped toasted almonds, and currants, for serving

Steps:

Heat oil in a large pot over medium-high. Add garlic, onion, and chiles; cook, stirring occasionally, until softened, about 5 minutes. Add cumin and cinnamon; cook, stirring constantly, just until fragrant, about 1 minute.
Add beef and season with salt. Cook, breaking up meat, until browned, about 5 minutes. Add vinegar and tomatoes with their juices; season with salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes. Serve over rice with accompaniments.