This entree is found South of the United States from Cuba to South America. The texture is similar to chili, but it is usually served over rice.
Serves 4
2 Tablespoons Oil
1 large Onion, diced
1 Green bell pepper, diced
2 cloves Garlic, minced
2 pounds Ground chuck
2 teaspoons Cumin
1 can Tomatoes, diced
1 cup Beef broth
1 Tablespoon Capers
Salt and pepper to taste
4 cups Rice, cooked
In a heavy pan, saute the onion, pepper, and garlic in the oil until soft. Add the beef and brown. Add the cumin, tomatoes, broth, and capers. Bring to a boil, reduce the heat and simmer for 22-30 minutes (or until slightly thickened). Check the seasonings. Serve warm over cooked rice
