This comfort food is inspired from the incredible Picadillo dish. With it's mouthwatering balanced sweet-savory flavor profile, achieved through a harmonious blend of ingredients such as carrots, raisins, and soy sauce. These components create a delightful contrast against the savory elements of the dish, adding depth and complexity to each bite.
Picadillo is a traditional dish that is popular in many Latin American countries, as well as in the Philippines and other parts of the world. The word "picadillo" originates from the Spanish term "picar," which means "to mince" or "to chop finely." It is a versatile and flavorful dish that typically consists of ground meat cooked with various ingredients.
- Cutting board
- Mixing bowl
Preheat the skillet over medium-high heat. Wash and dry the fresh produce.
Thickly dice the baby carrots into half-inch pieces. Peel, halve, and small dice onion. Mince the garlic.
Add everything to a bowl.
Quarter the small potatoes into wedges. Then add ground beef and the cut potatoes to the skillet.
Break apart beef as it cooks. When the beef is done, add veggies to the skillet. Continue cooking, stirring occasionally, until starting to soften, 7-10 minutes.
Remove the stem and seeds from the pepper, then dice. When the veggies are starting to soften, add pepper to the skillet.
After adding the pepper, add the tomato sauce, soy sauce, raisins (break raisins apart if they are clumped), salt, pepper, and cayenne. Stir together, cover, and bring to a simmer.
Once simmering, reduce heat to medium-low and cook. Occasionally stir, until the veggies are soft and liquid is mostly absorbed, 8-10 minutes.
Serve between plates or bowls and enjoy!
This cozy and comforting Paleo chili recipe is filled with ground meat and a ton of veggies to keep you full and satisfied. It’s a Whole30-friendly chili and AIP-compliant, too, with no tomatoes and no beans.
For ground meats: I recommend bison, pork, or beef or a mix! (I used bison and pork).