Instructions

1. Heat a drizzle of olive oil in a skillet over medium heat. Add the bell pepper, onion, and garlic to the skillet and cook for about 3 minutes.
2. Add the ground beef to the skillet and cook for 5 to 8 minutes, using a wooden spoon to break into small pieces.
3. Add the tomato paste and ground cumin to the skillet and cook for about 2 minutes, until the beef is slightly caramelized.
4. Add the tomato sauce, beef broth, green olives, and raisins to the skillet. Bring to a boil, then reduce the heat and simmer for 20 minutes, stirring frequently, until the sauce has thickened. Season with salt and pepper, to taste.
5. Serve the picadillo by itself or with your favorite Paleo side dish.