Brazilian Fragrant Mince

    2 hours

    This is a Brazilian recipe which is similar to chilli con carne called 'picadillo'. Serve it with rice or on a baked potato.

    110 people made this

    Serves: 12 

    • 2 tablespoons olive oil, divided
    • 7 cloves garlic, chopped
    • 3 medium onions, chopped
    • 2 small green capsicums, chopped
    • 1.5kg lean beef mince
    • 175g green olives, pitted and halved
    • 140g capers, rinsed and drained
    • 4 tablespoons white wine vinegar
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 2 dried bay leaves
    • 1/4 teaspoon hot chilli sauce
    • 3 (400g) tins chopped tomatoes

    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Sauté garlic, onions and green capsicums until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the mince.
    2. In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. Let simmer over medium heat for 10 minutes.
    3. Place the olive mixture and the onion mixture into the pot with the mince. Add the tomatoes and cook for 1 hour over medium heat; stirring occasionally.


    If you don't have any hot pepper sauce to hand, substitute a pinch of cayenne pepper or some chilli paste.

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    Reviews in English (83)


    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