In a large pot, heat 1 tablespoon of olive oil over medium heat and saute the onion and green pepper until the onions are transparent – transfer the onion mixture to a bowl and set aside.
Make sure the pot is clean enough for frying and then heat olive oil and brown the ground beef
as per my earlier advice.
In a separate pot, combine the olives, capers, vinegar, salt, pepper, cinnamon, allspice, bay leaves and cayenne pepper and simmer over medium heat for 10 minutes.
Spoon the olive and the onion mixture into the pot with the ground beef and all the garlic cloves.
Add the drained tomatoes and cook for about 40 minutes over medium heat stirring occasionally.
This is Picadillo – an essential ingredient to many of the dishes.