4 teaspoons olive oil
1 medium onion, finely chopped
4 garlic cloves, finely chopped
2 pounds ground beef chuck
1 can (15 ounces) crushed tomatoes
1⁄2 cup pimiento-stuffed olives (salad olives), coarsely chopped
1⁄3 cup dark seedless raisins
3 tablespoons tomato paste
1 tablespoon red wine vinegar
1 teaspoon unsweetened cocoa
1 teaspoon ground cumin
1⁄2 teaspoon salt
1⁄4 cup slivered almonds, toasted

1. In 12-inch skillet, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 5 minutes. Stir in ground beef and cook, breaking up meat with side of spoon, until meat is no longer pink, about 5 minutes.
2. Add tomatoes, olives, raisins, tomato paste, vinegar, cocoa, cumin, and salt; stir to combine and heat to boiling. Reduce heat and simmer until slightly thickened, about 5 minutes. Stir in almonds and serve.
Makes 6 main-dish servings.
The unusual seasoning of this crowd-pleasing ground-beef stew, a Latino classic, calls for a simple accompaniment of steamed rice and a crisp green salad. To use the mixture as a filling for empanadas or turnovers, cook it until almost all of the liquid has evaporated.

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