Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 2/3 cup chopped onions
  • 2/3 cup diced celery
  • 2/3 cup diced potatoes
  • 3 cloves garlic, minced
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 tablespoon green chili sauce
  • 8 ounces chorizo
  • 1 1/4 pounds ground venison or lean ground beef
  • 1 14.5-ounce can fire-roasted diced tomatoes
  • 1/2 cup raisins
  • Cooked rice for serving

Instruction

  • Heat olive oil in a large skillet over medium-high heat. Add onions, celery, potatoes, and garlic, and cook until onions start to brown and caramelize. Stir often. Turn down the heat if vegetables begin to burn. About 10 minutes.
  • Add salt, cumin, oregano, and green chili sauce. Cook for 1 minute.
  • Add chorizo, breaking it up with a wooden spoon, spatula, or potato masher. Stir it into vegetables.
  • When the chorizo has browned, add the ground meat. Break up meat and stir into other ingredients.
  • When the meat has browned, add in the diced tomatoes. Stir to combine with other ingredients.
  • Add raisins and stir to combine.
  • Cover the skillet and turn down the heat to low.
  • Simmer, stirring occasionally, for 10 to 15 minutes.
  • Serve on top of rice.
  • Store leftover picadillo in an airtight container in the refrigerator.