We tried this NYT recipe, and it was delicious: https://cooking.nytimes.com/recipes/1016814-picadillo Our modifications: first, we used 1 lb minced bison instead of 1 ½ lb minced beef. Second, we used 1 oz Matador slim jim (halved vertically and then diced) instead of 2 oz chorizo. Third, to accommodate the reduced amount of protein, we reduced the remaining ingredients to: 1 large onion; 1 oz chorizo (we used slim jim); 4 cloves garlic (same as original amount); 3 ripe tomatoes; 1 ½ Tbsp red wine vinegar; 1 ½ tsp each cinnamon and ground cumin; 2 bay leaves (same as original); one pinch each ground cloves and nutmeg (same as original); ½ cup raisins (we used golden); and ½ cup green Spanish olives (we omitted pimento). (Apr. 2018)
Note: This is the best version of picadillo we have tried to date.
Cooking Adventures 