Picadillo is a Cuban style chili that is a hearty meal full of onions, peppers, tomatoes and spices. Mix into equal parts beef and pork and serve over white rice. It’s full of flavor and uses natural ingredients making it gluten-free too!
Chop up your onions and peppers. Cut into 2 inch pieces. (do as I say, not as I do!) I got a little excited chopping the peppers, they should be much bigger. Add your spices and saute. While your veggies are sauteing, mix up your pork and beef in a large bowl. Add water, baking soda, salt and pepper over the meat and mix. Adding baking soda ensures the meat will remain tender during cooking. Set aside.
Now add your tomatoes, beef broth and dry white wine. Let simmer for few minutes.
Spoon your pork and beef into the vegetables and add bay leaves and raisins. Cover and let simmer until meat is thoroughly cooked. When meat has cooked all the way through, add red wine vinegar and stir. Remove bay leaves before serving over white rice.