This is a Brazilian recipe which is similar to chilli con carne called 'picadillo'. Serve it with rice or on a baked potato.
If you don't have any hot pepper sauce to hand, substitute a pinch of cayenne pepper or some chilli paste.
I'm giving this a 5 because this is a great template. I guess I prefer Cuban or Mexican Picadillo. I followed directions exactly only finding that the clove spice was very overpowering even though we like clove. I was able to correct that by adding some sugar and cumin. You can subsitute the cinnamon and clove with coriander and cumin. Cubans also add sultanas - which does add to the flavour! This dish is sometimes used as a filling for tacos and empanadas - it is a very flexible dish. You can make it into a stew by adding sweetcorn, etc. Tonite I served it with grated cheddar cheese and sour cream on the side. Red wine or cold beer go great with it. Thanks submitter. - 29 Sep 2008
It was Great! Served with rice and was a Great left over dish better the next day. - 29 Sep 2008
Made it healthier. LOVED this one! I scaled it back to serve 4. Also, I didn't use quite the amount of oil called for and there was no sacrifice of taste in doing so. I served this over steamed rice and had a fruit (mostly melon) salad along side. Wonderful! Will make this one again. Thanks for sharing. - 29 Sep 2008