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Chef John's Picadillo

"A Cuban creation, picadillo is one of the world's great ground meat dishes. I went with beef, but you can add some pork and/or chorizo. Serve it with rice."

Ingredients :

2 teaspoons olive oil
1 1/2 pounds ground beef (85% lean)
1 cup diced yellow onions
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 teaspoons cumin
1/2 teaspoon ground cinnamon
2 bay leaves
1/4 teaspoon cayenne pepper
4 cloves garlic, minced
3 tablespoons red-wine vinegar
3 cups crushed tomatoes
1/4 cup water
1/4 cup currants or raisins
1/2 cup sliced pimiento-stuffed green olives, or to taste

Instructions :

Prep : 10M	Cook : 4M	Ready in : 55M

Heat oil in a large skillet over medium-high heat. Add ground beef and break up into small pieces with a spoon or spatula as it browns. Cook until meat completely loses its pink color, 8 to 10 minutes. Add diced onion and salt. Cook until onions turn translucent, about 5 minutes. Add pepper, cumin, cinnamon, bay leaves, and cayenne pepper. Cook 2 minutes. Add garlic and cook 1 minute.
Stir in red wine vinegar, crushed tomatoes, and water. Cook a few minutes while deglazing pan. Add currants; bring back to a simmer. Reduce heat to medium-low; cover and cook until meat is tender, 15 to 20 minutes.
Gently stir in sliced olives; cover and cook another 10 to 15 minutes.