Heat the oil in a large saucepan and add the onion and garlic. Cook over very low heat until the onions are almost tender, about 10 minutes.

Add the ground beef and cook, stirring constantly with a fork to break up meat.

Stir in the tomato paste, Chile, tomatoes, cumin, oregano, half the parsley and scallions, and the sugar; mix well. Season to taste with salt and pepper. Bring to a boil, reduce the heat and cook, covered, for 20 minutes.

Add the stock and potato and continue cooking, uncovered, for 20 minutes or until the potato is tender and most of the liquid has evaporated. Mix in the remaining parsley and scallions and season to taste with salt and pepper. Serve hot or use to fill Empanadas, pies, etc.

Variations: pork, sausage, potatoes, eggs, and carrots can be added according to taste and budget. Picadillo is used in Empanadas, tacos, burritos, turnovers, and pies, or eaten with beans and rice.

Contributor: Val‚ria Vieira Sisti

Posted to the BBQ Mailing List by Lloyd <lloyd2@mindspring.com> on Mar 03, 1999, converted by MC_Buster.