Adapted from Epicurious.
My friend and colleague Andy (proprietor of the new Irish Pub, The Roy – check it out) brings this in for lunch every once in a while, and the smell is incredible. Each time I think, man, I have to make that…and finally, we did. It’s basically the same as on Epicurious, except that we added cumin, which is really fragrant and one of my favourite spices!

• 1/4 cup olive oil
• 1 large white onion, chopped
• 8 garlic cloves, minced
• 6 Turkish bay leaves
• 2 pounds  Yves Ground Round (or ground beef (15 to 20 percent fat))
• 1 14 1/2-ounce can diced tomatoes in juice
• 3/4 cup raisins
• 3/4 cup sliced drained pimiento-stuffed green olives (from 5-ounce jar)
• 1/4 cup tomato paste
• 1 1/2 teaspoons red wine vinegar
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 tsp cumin

1. Heat oil in large pot over medium-high heat.
2. Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes.
3. Add beef; sauté until cooked, breaking up with back of fork, about 7 minutes.
4. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper.
5. Discard bay leaves. Serve picadillo warm with rice.