CUBAN PICADILLO WITH PIMIENTO-STUFFED OLIVES

• 2 T vegetable oil, divided
• 2 lbs. lean ground beef
• 4 cloves garlic, minced
• 2 t. dried oregano leaves
• 1 t. salt
• ½ t. cracked black peppercorns
• ¼ t. ground cinnamon
• 2 whole cloves
• 1 bay leaf
• 1 5-1/2 oz. can tomato paste
• 2 T red wine vinegar
• 1 jalapeno pepper, finely chopped
• 12 large pimento-stuffed olives, sliced

In a skillet, heat 1 T of the oil over medium-high heat for 30 seconds. Add the beef and cok, stirring and breaking up with a spoon, until no longer pink, about 10 minutes. Using a slotted spoon, transfer to the slow cooker. Drain off the liquid from the pan.

Reduce heat to medium, then add the remaining 1 T oil to the pain. Add the garlic, oregano, salt, peppercorns, cinnamon, cloves, and bay leaf and cook, stirring, for 1 minute. Stir in tomato paste and red wine vinegar and bring the mixture to a boil.

Pour the mixture over meat and stir well. Cover and cook on low for 8 hours or on high for 4 hours, until mixture is hot and bubbly.

Stir in the jalapeno peppers and olives. Cover and cook on high for 20 minutes, until heated through. Serve immediately.

BBQ GROUND BEEF SANDWICHES

• 1 1/2 pounds ground beef
• 1 cup chopped onion
• 1 chopped green bell pepper
• 2 tbsp. brown sugar
• 1/4 tsp. cloves
• 2 tbsp. mustard
• 1 tbsp. white vinegar
• 1 tsp. salt
• 1 cup ketchup
• 3 pieces chopped celery
• 1 medium grated carrot
• 6 to 8 split toasted hamburger buns

Brown meat and drain. Place meat in slow cooker; add remaining ingredients, except hamburger buns. Cover and cook on low for 6 to 8 hours. Serve on hamburger buns. This Serves 6 to 8.