From the kitchen of Connie Bazzarre, my co-worker at Stellar Charter School
country of origin: Cuba

2 lbs ground beef
1 Tbsp. olive oil
1 1/2 cup thinly sliced onion
1 garlic clove, minced
1 1/2 cups chopped or sliced yellow bell pepper
1 1/2 cups chopped or sliced red bell pepper
1 cup finely chopped carrot
1/2 cup golden raisins
1/2 cup sliced pimento-stuffed manzanilla or green olives (about 15 olives)
2 Tbsp. balsamic vinegar
1 1/2 tsp. salt
1/8 tsp. black pepper
1 pinch cumin
2 bay leaves
1 (14.5 oz) can stewed tomatoes, undrained
1 (8 oz.) can tomato sauce

Cook beef in a large nonstick skillet over medium high heat until browned
stir to crumble. Remove from pan. Drain well.
Saute onion and garlic in oil for 3 minutes. Add bell peppers and carrot. Saute another 3 minutes. Return beef to pan and stir in remaining ingredients. Bring to boil. Reduce heat; simmer for 15 minutes, stirring occasionally. Discard bay leaves.
Serve over white rice, if desires. Should serve 6.