Heat olive oil in medium-sized dutch oven. Add garlic, onion and bell peppers. Heat until onions become slightly soft. Remove from the pot. De-glaze pot with a little bit of balsamic vinegar. Add all of the beef to the pot and stir until brown. Once meat is browned, add the garlic, onion and bell peppers back into the pot. Add the can of drained diced tomatoes and the raisins (and olives, if you choose). Add the spices and wet ingredients (except tomato paste) to taste. Add desired amount of tomato paste to thicken and sweeten.
All seasoning is to taste. Serve over white or yellow rice.
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 217 (59%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 80.5mg||25 %|
|Sodium 197.9mg||7 %|
|Potassium 727.5mg||19 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 13.7g|
|Protein 21.6g||31 %|
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Calories per serving: 365
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