On a cool fall day, nothing is cosier than a pot of picadillo instead of chilli.
Picadillo, like chilli, is a robust stew that shares many of the same ingredients but also includes some surprising variations.
This is a great dish to have on hand if you always have ground beef in the freezer.
A wide variety of picadillo recipes are used throughout the Philippines and Latin America.
For instance, in Dominican picadillo, hard-boiled eggs are used, whereas in Mexican picadillo, pureed guajillo chiles are often used.
The Cuban version of picadillo, which is often prepared with olives, raisins, and white wine, is a particularly popular variant.