Best 7 Picadillo Beef Chili Recipes

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**Picadillo Beef Chili: A Fusion of Mexican and American Flavors**

Picadillo beef chili is a delectable dish that seamlessly blends the bold flavors of Mexican picadillo with the comforting warmth of American chili. This versatile dish can be tailored to suit various dietary preferences, including vegetarian and gluten-free options. Our collection of picadillo beef chili recipes offers a range of choices, from classic to unique variations, ensuring that every palate is satisfied. Embark on a culinary journey with us as we explore the depths of flavor in this tantalizing fusion dish.

**Classic Picadillo Beef Chili:**
This traditional recipe forms the foundation of our picadillo beef chili collection. Ground beef, tomatoes, onions, and a medley of spices create a hearty and flavorful chili that is sure to become a family favorite.

**Vegetarian Picadillo Beef Chili:**
For those seeking a meatless alternative, our vegetarian picadillo beef chili is a delightful option. Plant-based protein, such as lentils or black beans, takes center stage, while the combination of vegetables and spices delivers a satisfying and flavorful chili experience.

**Gluten-Free Picadillo Beef Chili:**
This recipe caters to individuals with gluten sensitivities or celiac disease. Using gluten-free ingredients, such as gluten-free flour or cornstarch, this chili ensures that everyone can enjoy the goodness of picadillo beef chili without compromising taste.

**Sweet Potato Picadillo Beef Chili:**
Adding a touch of sweetness and extra nutrition, our sweet potato picadillo beef chili incorporates roasted sweet potatoes into the mix. The natural sweetness of the potatoes complements the savory flavors of the beef and spices, creating a well-balanced and satisfying dish.

**Loaded Picadillo Beef Chili:**
For those who love a fully loaded chili experience, our loaded picadillo beef chili is the ultimate choice. Topped with an array of delicious ingredients like melted cheese, sour cream, avocado, and cilantro, this chili is a feast for both the eyes and the taste buds.

Explore our collection of picadillo beef chili recipes and discover the perfect blend of flavors to suit your preferences. From classic to innovative variations, these recipes offer a culinary adventure that will leave you craving more. So, gather your ingredients, fire up the stove, and let's embark on a delicious journey together!

Let's cook with our recipes!

BEEF PICADILLO



Beef Picadillo image

One recipe for Beef and Tomato Base makes enough for this Beef Picadillo recipe as well as the Beef, Onion and Bacon Sauce with Bucatini later in the week.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

3 tablespoons currants
1/2 cup sherry
2 tablespoons butter
4 cloves garlic, chopped
2 medium onions, chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 round tablespoons paprika or smoked sweet paprika
1 tablespoon chili powder
1 jar piquillo peppers, drained (about 1 cup)
1 cup tomato sauce
1/2 cup slivered or sliced almonds, lightly toasted
4 cups Beef and Tomato Base, recipe follows
Chopped fresh flat-leaf parsley, for garnish
Good-quality ridged potato chips, to serve
2 to 3 tablespoons canola oil
3 pounds ground beef sirloin, at room temperature
Salt and coarse black pepper
Salt and coarse black pepper
1/2 cup tomato paste
4 cups beef stock

Steps:

  • Soak the currants in the sherry.
  • Meanwhile, heat the butter in a Dutch oven or pot over medium heat. Add the garlic and onions, then season with salt and pepper. Sweat until the onions are very tender, then stir in the paprika and chili powder. Stir in the sherry and currants.
  • Puree the peppers with 1 cup water until smooth, then add the pureed peppers to the Dutch oven with the tomato sauce. Stir in the almonds and the Beef and Tomato Base, then bring to a simmer and let the flavors combine a few minutes. Adjust the seasoning and remove from the heat.
  • Cool and store for a make-ahead meal or serve immediately. Reheat over medium heat, garnish with parsley and pass chips for dipping and topping.
  • Heat the oil in a large pan over medium-high heat. When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan. Crumble the beef with a potato masher or wooden utensil. Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate. Repeat the process with the remaining beef. Add the tomato paste to the pan and stir until fragrant. Then add the stock and the browned beef. Stir to combine, then reduce the heat to a simmer.

AUTHENTIC MEXICAN PICADILLO



Authentic Mexican Picadillo image

Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.

Provided by mytable_yourtummy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 18

6 tomatoes
¾ cup water
¼ onion, halved
1 clove garlic
3 tablespoons vegetable oil
½ onion, chopped
1 serrano pepper
1 clove garlic, minced
1 tomato, chopped
2 pounds lean ground beef
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
3 potatoes, peeled and cubed
3 medium carrots, peeled and cubed
1 jalapeno pepper, sliced
2 tablespoons chicken bouillon granules
½ tablespoon ground cumin
1 bay leaf
salt and ground black pepper to taste

Steps:

  • Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
  • Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
  • Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 23.5 g, Cholesterol 79.2 mg, Fat 19.6 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 6.3 g, Sodium 528.9 mg, Sugar 6.5 g

PICADILLO



Picadillo image

This could be where Sloppy Joes came from! It's a wonderful Cuban recipe that I've served like chili or over a roll or even over cornbread! Total comfort food.

Provided by devilsdancefloor

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 6

Number Of Ingredients 21

2 tablespoons olive oil
1 pound ground beef
½ pound chorizo sausage, chopped
1 large onion, chopped
½ cup chopped red bell pepper
2 cloves garlic, chopped
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
1 ½ cups canned diced tomatoes
¾ cup beef stock
1 tablespoon white sugar
½ cup raisins
¼ cup chopped pimento-stuffed green olives
2 tablespoons apple cider vinegar
1 tablespoon capers, drained
⅓ cup slivered almonds, toasted
1 tablespoon lime juice

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes.
  • Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes.
  • Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 22.6 g, Cholesterol 79.3 mg, Fat 32.7 g, Fiber 3.2 g, Protein 25.5 g, SaturatedFat 10 g, Sodium 867.2 mg, Sugar 14.2 g

ABUELA'S PICADILLO



Abuela's Picadillo image

This is my grandmother's Cuban picadillo (ground beef hash/chili) recipe which is usually served with white rice, beans and plantains. Picadillo also goes great with mashed potatoes and can be made without the squash. This dish is a favorite at home so I usually make 2 pounds to have leftovers for making empanadas (meat pies) the next day. Picadillo also freezes well. Of course my kids say this is the best picadillo they've ever had and I have to agree!

Provided by MarieSoler

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h22m

Yield 8

Number Of Ingredients 19

2 pounds lean ground beef
¼ cup olive oil
½ onion, chopped
½ green bell pepper, chopped
2 tablespoons minced garlic
2 (8 ounce) cans tomato sauce
2 cups water
½ cup red cooking wine
3 tablespoons hot sauce (such as Louisiana®)
1 (1.41 ounce) package sazon seasoning (such as Badia® Tropical®)
1 tablespoon chopped fresh parsley
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon ground black pepper
¼ teaspoon ground bay leaf
3 ounces Spanish-style olives
1 teaspoon salt, or to taste
1 small butternut squash, peeled and cut into cubes

Steps:

  • Cook and stir ground beef in a large stockpot until browned, 5 to 10 minutes. Drain grease.
  • Heat olive oil in small skillet over medium heat. Add onion, green bell pepper, and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir into beef in the stockpot.
  • Pour tomato sauce, water, cooking wine, and hot sauce into the stockpot. Stir in sazon seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.
  • Split olives in half with your fingers and stir into the picadillo. Add squash. Simmer until liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 22 g, Cholesterol 74.3 mg, Fat 22 g, Fiber 3.9 g, Protein 24.1 g, SaturatedFat 6.6 g, Sodium 1856.2 mg, Sugar 6 g

PICADILLO-STYLE CHILI



Picadillo-Style Chili image

Spiced not spicy, our Spanish-style beef chili is light on tomatoes but big on flavor with cumin, cinnamon, and poblanos. It's served with almonds, olives, and currants that take it to the next level of deliciousness.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 30m

Number Of Ingredients 11

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.

CLASSIC CUBAN-STYLE PICADILLO



Classic Cuban-Style Picadillo image

Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.

Provided by Amalloch

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 30m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 small onion, chopped
½ green bell pepper, chopped
1 pound lean ground beef
6 large pitted green olives, quartered
½ cup raisins
1 tablespoon capers
1 (8 ounce) can tomato sauce
2 (1.41 ounce) packages sazon seasoning (such as Goya®)
1 tablespoon ground cumin
1 teaspoon white sugar
salt to taste

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
  • Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
  • Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
  • Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g

BEEF PICADILLO CHILI



Beef Picadillo Chili image

Categories     Soup/Stew     Bean     Beef     Garlic     Onion     Tomato     Super Bowl     Raisin     Winter     Jalapeño     Gourmet

Yield Makes about 12 cups, serving 6 to 8

Number Of Ingredients 17

2 large onions, chopped
6 garlic cloves, minced
3 tablespoons vegetable oil
1/3 cup chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
4 pounds boneless beef chuck, cut into 1/2-inch pieces
3 cups water
2 cups beef broth
a 28-ounce can tomatoes including the juice, puréed coarse
1 teaspoon salt, or to taste
3/4 cup raisins
1/2 cup pimiento-stuffed green olives, sliced
1 fresh or pickled jalapeño, or to taste, seeded and minced (wear rubber gloves)
1 19-ounce can (about 2 cups) kidney beans, rinsed and drained
1/3 cup chopped fresh coriander

Steps:

  • In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened, add the chili powder, the cumin, the cayenne, and the cinnamon, and cook the mixture, stirring, for 30 seconds. Add the beef, the water, the broth , the tomato purée, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the beef barely covered, for 1 1/2 hours. Add the raisins, the olives, and the jalapeño and simmer the mixture, stirring occasionally, for 30 minutes, or until the beef is tender. Stir in the beans, simmer the chili for 5 minutes, or until the beans are heated through, and stir in the coriander. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled.

Tips:

  • Use high-quality ground beef: Opt for lean ground beef with a fat content of around 85% or less. This will ensure that your picadillo is flavorful and not greasy.
  • Choose ripe and flavorful vegetables: Fresh, ripe vegetables will add sweetness and depth of flavor to your picadillo. Look for vegetables that are brightly colored and free of blemishes.
  • Use a variety of spices and seasonings: Picadillo is a dish that is typically seasoned with a variety of spices and seasonings. Be sure to use a good quality chili powder, cumin, oregano, and garlic powder. You can also add other spices to taste, such as paprika, cayenne pepper, or chipotle powder.
  • Don't overcook the beef: Overcooked beef will be tough and dry. Cook the beef until it is just cooked through, about 5-7 minutes.
  • Simmer the picadillo for a long time: Simmering the picadillo for a long time will allow the flavors to develop and meld together. Simmer the picadillo for at least 30 minutes, or up to 1 hour.
  • Serve the picadillo with your favorite toppings: Picadillo can be served with a variety of toppings, such as shredded cheese, sour cream, guacamole, or salsa. You can also serve it over rice, beans, or tortillas.

Conclusion:

Picadillo is a versatile and flavorful dish that can be enjoyed by people of all ages. It is a great way to use up leftover beef and vegetables, and it can be served with a variety of toppings and sides. Whether you are looking for a quick and easy weeknight meal or a hearty and comforting dish for a special occasion, picadillo is a great option. So next time you are looking for a delicious and satisfying meal, give picadillo a try!

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