Name: Picadillo...Caribbean Chili
Ingredients: 2 tablespoons olive oil (divided); 1 onion (peeled and chopped); 4 garlic cloves (peeled and minced); 1½ pounds ground turkey (or ground beef); 28 ounces canned whole tomatoes (broken up with your hands, or a potato masher); 1 tablespoon ground cinnamon; 1 teaspoon ground cumin; 2 bay leaves; ⅛ teaspoon ground cloves (or allspice); ⅛ teaspoon ground nutmeg; ⅓ cup raisins (or currants); ⅓ cup stuffed olives; 2 tablespoons capers (with juice); ¼ teaspoon Tabasco (or other hot sauce, OPTIONAL); salt; pepper

Place a small stockpot over a medium heat. When it’s heated, add one tablespoon of olive oil, and the onions. Sprinkle with salt and pepper. Cook until the onions have started to soften, approximately 5-8 minutes. Add the garlic, and cook until fragrant, approximately 30 second
Increase the heat to medium-high, and add the remaining olive oil and ground turkey. Sprinkle with salt and pepper. Cook until the turkey is cooked almost all the way through, stirring occasionally.
Add the tomatoes, cinnamon, cumin, bay leaves, cloves (or allspice) and nutmeg, and stir to combine. Bring to a light boil, and lower the heat to simmer. Cover and cook for approximately 30 minutes
Add the raisins (or currants), olives and capers. Cover and simmer for 15 minutes
Adjust the seasoning with salt and pepper, and hot sauce as desired. Remove the bay leaves, and serve with rice

Picadillo…Caribbean Chili

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