I first stumbled across this dish several years ago and if I’m honest I prefer this to a humble chilli.It’s a little different, the flavours are amazing and if you can slow cook this for an afternoon and eat it the following day, you’ll be blown away!
This can be cooked on the stove too so don’t worry!
his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.
Ingredients for 4 servings
|500 g||extra lean beef mince||120 g||onions, finely chopped||2||garlic cloves||450 g||tomatoes, peeled, seeds removed and chopped||2||apples, peeled and chopped||6||pickled jalepeno slices||45 g||raisins||2 tsp||cinnamon||2 tsp||ground cumin||15 g||extra virgin olive oil||1||lime||100 ml||reduced fat sour cream||180 g||tortilla chips, lightly salted||100 g||cheddar cheese, grated||50 ml||water||salt and pepper|
- Put a large sauce pan onto the heat and add the oil.
- When warm add the beef, onion and garlic.
- Stir every few minutes to brown the mince and soften the onions.
- When the mince has browned add the chopped apples and tomatoes along with the spices, jalapeño slices and raisins.
- Take a few minutes to coat everything in the spices before adding the water.
- Turn the heat down and leave this to cook for at least 2 hours or transfer the mixture to a slow cooker and leave it to cook for several hours, the longer the better!
- When the picadillo is ready, add a spritz of lime and serve with tortilla chips, sour cream and a little cheddar on the side.
- Make sure your mince is extra lean, less than 6% of fat per 100g.
- I like to batch cook this recipe and have leftovers the following day as well as a few portions for the freezer.
- You could cook this in the oven at a moderate temperature for several hours if you’d prefer.