Cuban-Style Picadillo Chili

I love food that comes from many different cultures around the world. My tastes vary from Asian cuisine to Ethiopian and all the way down to South America. One of the most interesting food cultures can be found in Cuba, where they always put a unique spin on everything they do! I found the original recipe on Ziplist for Turkey Picadillo Quinoa Chili and adapted it to what I had on hand. It turned out amazing! I would make it again in a heartbeat. I love Cuban cuisine and am no stranger to a good picadillo, this one combines sweet, salty and savory in a well balanced easy to make chili that is hearty and healthy for the whole family. Which means my 9-month old daughter devoured it like it was going out of style. I must admit, though, that she has good taste.

Cuban-Style Picadillo Chili

2 Tbsp. EVOO
1 lb. ground beef
1 large onion, diced
1 red bell pepper, diced
1 small to medium zucchini, diced
3 cloves garlic, minced
1 1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground chipotle chili powder
3 cups beef stock
1/2 cup uncooked organic quinoa, rinsed
1-28 oz. can crushed tomatoes
1/4 cup sliced green olives, rinsed
1/4 cup raisins
1 Tbsp. tomato paste
Optional toppings: chopped cilantro, chopped avocado, grated cheddar cheese, etc.

In a large dutch oven, add half the EVOO and cook the ground beef (or any ground meat you have on hand) until cooked through and no longer pink. Remove to a separate dish and set aside. Add the onion, red pepper and zucchini with the remaining EVOO and cook until softened, adding the garlic during the last minute, so it doesn't burn. Add the spices and stir around until it smells AMAZING (about 1 minute). Then add the beef stock and the quinoa. Cover, reduce the heat to low and set simmer 15 minutes. Add the beef back to the pot, along with the tomatoes, olives, and raisins. Bring just to a boil and reduce heat to low, and allow it to simmer a few minutes. Add the tomato paste if you want a thicker chili, or leave it out if you like a looser chili. Serve with the optional toppings and nice fresh, soft bakery buns.

You could also serve this over rice, or use it as a filling for stuffed peppers, in tacos or in pastry like homemade empanadas. Possibilities are endless with a a creative mind. It is also incredibly easy to make into a vegetarian chili by omitting the beef, adding 1 cup of chopped cremini mushrooms and substituting the beef stock for veggie stock. I made the vegetarian version of this for my brother and he loved it!