Hearty Spicy Slow-Simmered Mexican Picadillo

Hearty Spicy Slow-Simmered Mexican Picadillo is a fiesta in your kitchen, marrying tender ground beef with sweet raisins, smoky chipotle peppers, and warm spices for a one-pot meal that’s both comforting and bold. With each slow-simmered bite, you’ll taste briny green olives and cinnamon-kissed tomato sauce that fills the room with inviting aromas of cumin and paprika. Give it a try—you’ll wonder why you didn’t make this sooner!

Key Ingredients

Let’s break down the star players in this robust Mexican picadillo, each adding its own layer of flavor and texture to the dish.

• 500 g ground beef: The hearty protein base that absorbs all the rich, spicy sauce.
• 2 tbsp olive oil: Provides a smooth cooking medium to sauté aromatics and brown the meat.
• 1 large onion chopped: Delivers a sweet, savory foundation when softened.
• 2 garlic cloves minced: Infuses the stew with aromatic depth and savory warmth.
• 1 carrot diced: Adds natural sweetness and a pop of color.
• 1 potato peeled and diced: Gives hearty body and tender bite to the picadillo.
• 1 red bell pepper chopped: Brings bright sweetness and vibrant hue.
• 1 jalapeño pepper seeded and chopped: Contributes fresh, adjustable heat.
• 2 chipotle peppers in adobo sauce chopped: Imparts smoky, spicy complexity.
• 400 g canned diced tomatoes: Forms the saucy base with juicy tomato chunks.
• 60 ml tomato paste: Intensifies tomato flavor and thickens the sauce.
• 250 ml beef broth: Creates a savory, cohesive liquid for slow simmering.
• 50 g raisins: Offer sweet contrast and chewy texture.
• 50 g pitted green olives sliced: Introduce briny, salty pops of flavor.
• 1 tsp ground cumin: Adds earthy warmth and classic Mexican spice.
• 2 tsp chili powder: Lays down a robust, spicy backbone.
• 1 tsp smoked paprika: Infuses a subtle smoky aroma.
• 1 small cinnamon stick: Warms the stew with a hint of sweet spice.
• 1 bay leaf: Provides herbal, slightly floral nuances.
• 1 tsp salt: Enhances and balances all flavors.
• 1/2 tsp black pepper: Delivers a gentle peppery kick.
• 2 tbsp fresh cilantro chopped: Garnishes with bright, herbal freshness.

How To Make Hearty Spicy Slow-Simmered Mexican Picadillo

Creating this picadillo is a joyful journey of building layers of flavor, from sautéing aromatics to slow-simmering spiced beef in a rich tomato sauce. You’ll brown the meat, sweat the vegetables, then let everything meld gently so each ingredient shines. Ready your pot and let's get cooking!

1. Heat the olive oil in a heavy-bottomed pot over medium heat, ensuring the surface is hot enough to shimmer before adding aromatics.

2. Add the onion and garlic, sauté for about 3 minutes until translucent and fragrant, stirring frequently to avoid browning.

3. Add the ground beef and cook, breaking it up with a spoon, until evenly browned and no pink remains, about 5–7 minutes.

4. Stir in the carrot, potato, red bell pepper, jalapeño, and chipotle peppers; continue cooking for 5 minutes so the veggies soften slightly and the flavors combine.

5. Mix in the tomato paste and cook for 2 minutes, stirring constantly to deeply roast the paste and heighten its sweetness.

6. Pour in the diced tomatoes and beef broth, then add the raisins, olives, cumin, chili powder, smoked paprika, cinnamon stick, and bay leaf; season with salt and pepper and give everything a good stir.

7. Bring to a gentle simmer, then reduce heat to low, cover, and let cook for 45–60 minutes, stirring occasionally, until vegetables are fork-tender and flavors are fully melded.

8. Remove the cinnamon stick and bay leaf, discarding both to leave a smooth sauce.

9. Garnish with fresh cilantro before serving to add a burst of color and herbaceous brightness.

Serving Suggestions

This picadillo’s rich, spicy sauce pairs beautifully with an array of sides—pick your favorite or try them all for a festive spread!

• Serve over steamed white or brown rice to let the savory juices soak into each grain.
• Fill warm corn or flour tortillas for a hand-held taco night with shredded lettuce and cheese.
• Offer alongside crusty bread to mop up every last drop of the tomato-scented sauce.
• Top with creamy avocado slices and a dollop of sour cream for cool, contrasting richness.

Tips For Perfect Hearty Spicy Slow-Simmered Mexican Picadillo

Mastering this dish comes down to balancing heat, sweetness, and savory depth. Start by adjusting your spice level, experiment with alternate proteins, and plan your serving style in advance. Don’t rush the simmer—slow cooking is key to blending the fruity raisins and smoky chipotle into a harmonious stew. Follow these friendly tips to elevate every batch:

• For a milder picadillo, omit the jalapeño and chipotle peppers or reduce the chili powder.
• Swap ground beef for ground turkey or pork for a lighter variation.
• Serve over steamed rice, inside warm tortillas, or alongside crusty bread.
• Refrigerate leftovers in an airtight container for up to 3 days or freeze portions for longer storage.

How To Store It

Keeping your picadillo fresh and flavorful is simple—cool, seal, and choose how you plan to enjoy your leftovers for best results. With just a little prep, you’ll have a ready-to-go meal all week long.

• Refrigerate in an airtight container once completely cooled; it will stay delicious for up to 3 days.
• Freeze portioned servings in labeled, freezer-safe bags or containers for up to 3 months.
• Thaw overnight in the refrigerator if frozen, then gently reheat on the stovetop over medium-low heat.
• Reheat by adding a splash of beef broth or water if the sauce thickens too much.

Frequently Asked Questions

Got questions? Here are quick answers to common queries about this Mexican picadillo:

• Q: How long does it take to prepare and cook this Hearty Spicy Slow-Simmered Mexican Picadillo?

It takes about 15 minutes to prepare (chopping vegetables, mincing garlic, measuring spices) plus roughly 10 minutes to brown the beef and sweat the aromatics. After adding all ingredients, you’ll simmer on low for 45–60 minutes, so plan on about 70–85 minutes total from start to finish.

• Q: How can I adjust the spiciness level to suit milder preferences?

For a milder picadillo, simply omit the jalapeño and chipotle peppers or reduce the chili powder to 1 teaspoon. You can also remove the seeds from the jalapeño before chopping. If you prefer medium heat, keep the jalapeño but cut back to one chipotle pepper, and use only 1 teaspoon of chili powder.

• Q: What substitutions can I make if I don’t have ground beef or want a lighter version?

You can swap ground beef for ground turkey or ground pork without changing cooking times. If you prefer a plant-based option, use textured vegetable protein or crumbled tofu and replace beef broth with vegetable broth. Season as directed and simmer until vegetables are tender.

• Q: How should I store and reheat leftovers for best quality?

Let the picadillo cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days or freeze in portioned containers for up to 3 months. To reheat, thaw in the refrigerator if frozen, then warm gently over medium-low heat on the stovetop, stirring occasionally, until heated through.

• Q: What are some serving suggestions or side dishes that pair well with this picadillo?

This picadillo is delicious over steamed white or brown rice, tucked into warm tortillas with shredded lettuce and cheese, or served alongside crusty bread to soak up the sauce. You can also top it with avocado slices, a dollop of sour cream, or extra chopped cilantro for freshness.

• Q: Can I adapt this recipe for a slow cooker or Instant Pot?

Yes. For a slow cooker, brown the beef, onion, and garlic in a skillet first, then transfer everything to the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours. For an Instant Pot, use the Sauté function to brown the meat and vegetables, then add remaining ingredients and cook on High Pressure for 15 minutes, followed by a natural release.

• Q: What can I do if the sauce is too thin or too thick?

If the sauce is too thin, remove the lid during the last 10–15 minutes of simmering to allow excess liquid to evaporate. For a thicker sauce, mash a few of the diced potatoes against the side of the pot or stir in an extra tablespoon of tomato paste. If it becomes too thick, simply stir in a splash of beef broth or water until you reach your desired consistency.

What Makes This Special

This Hearty Spicy Slow-Simmered Mexican Picadillo stands out because it’s a one-pot celebration of sweet, smoky, and savory flavors all at once. The slow simmer marries juicy ground beef, plump raisins, and tangy olives into a sauce you’ll want to spoon over everything. Print it out, save it, and share your kitchen triumphs below—comments, questions, or high-fives are always welcome if you need a hand or want to brag about your delicious dinner!

Print Recipe

Hearty Spicy Slow-Simmered Mexican Picadillo

Author: Annie Parker Courses: Dinner

Difficulty: Intermediate Prep Time 20 mins Cook Time 60 mins Total Time 1 hr 20 mins

Calories: 550

Description

Tender beef mingles with sweet raisins, briny olives, and smoky chipotle in a slow-simmered sauce that fills the kitchen with cinnamon and cumin aromas. Each bite is a comforting, fiesta-worthy taste of Mexico.

Ingredients

Scale

1/2x 1x 2x 3x

• 500 g round beef

• 2 tbsp olive oil

• 1 large onion chopped

• 2 cloves minced

• 1 carrot diced

• 1 potato peeled and diced

• 1 red bell pepper chopped

• 1 jalapeño pepper seeded and chopped

• 2 chipotle peppers in adobo sauce chopped

• 400 g canned diced tomatoes

• 60 ml tomato paste

• 250 ml beef broth

• 50 g raisins

• 50 g pitted reen olives sliced

• 1 tsp ground cumin

• 2 tsp chili powder

• 1 tsp smoked paprika

• 1 small cinnamon stick

• 1 bay leaf

• 1 tsp salt

• ¹⁄₂ tsp black pepper

• 2 tbsp fresh cilantro chopped

Instructions

1. Heat the olive oil in a heavy-bottomed pot over medium heat.
2. Add the onion and garlic, sauté until translucent and fragrant, about 3 minutes.
3. Add the ground beef and cook, breaking it up with a spoon, until browned.
4. Stir in the carrot, potato, red bell pepper, jalapeño, and chipotle peppers; cook for 5 minutes.
5. Mix in the tomato paste and cook for 2 minutes to deepen the flavor.
6. Pour in the diced tomatoes and beef broth, then add the raisins, olives, cumin, chili powder, smoked paprika, cinnamon stick, and bay leaf; season with salt and pepper.
7. Bring to a simmer, then reduce heat to low, cover, and let cook for 45–60 minutes, stirring occasionally, until vegetables are tender and flavors meld.
8. Remove the cinnamon stick and bay leaf.
9. Garnish with fresh cilantro before serving.

Note

• For a milder picadillo, omit the jalapeno and chipotle peppers or reduce the chili powder.
• Swap ground beef for ground turkey or pork for a lighter variation.
• Serve over steamed rice, inside warm tortillas, or alongside crusty bread.
• Refrigerate leftovers in an airtight container for up to 3 days or freeze portions for longer storage.

Keywords: mexican picadillo,spicy beef stew,slow-simmered recipe,chipotle picadillo,ground beef dinner,authentic mexican