Brown the ground beef in a large pot. I usually use a 12-quart stockpot for picadillo, because anything smaller tends to become too full to mix all of the ingredients without making a mess.
While the beef is browning, dice the onion and green peppers.
Once the beef is browned, you may drain it if desired. I usually leave the fat in because I get grass-fed beef, and it does add to the flavor.
Add the diced onions, green peppers, tomato sauce, olives (drained; you don’t need the brine), raisins, cumin, garlic, pepper, salt, oregano, and vinegar to the pot of ground beef and mix well. You now have picadillo, which you can eat right away, or allow it to simmer for 30-60 minutes .
While this is tagged "chili," it's really not, but my friends refer to it as "Cuban chili," so thought I'd file it under that so they can find it 🙂