Serve this saucy cinnamon-spiced dish of ground beef and olives as they do in Mexico--with beans and rice on the side.
1. In a large nonstick sauce pot, combine ground beef, cinnamon and cloves. Cook over medium-high heat for 5 minutes, breaking meat apart with a wooden spoon.
2. Stir in onion, red pepper and garlic. Continue to cook an additional 5 minutes. Add drained tomatoes, vinegar and sugar. Reduce heat to medium-low, cover and simmer 20 minutes, stirring occasionally. While meat simmers, prepare Rice & Beans (see below).
3. Uncover and stir in raisins, olives, tomato paste and salt. Cook 5 minutes. Serve with Rice & Beans.
1. Heat olive oil in a medium-size saucepan over medium heat. Add sweet red pepper, jalapeno, and garlic. Cook 5 minutes to soften. Add saffron or turmeric and water. Bring to a boil over high heat. Stir in long-grain white rice and salt. Cover and reduce heat to low. Cook 20 minutes, or until all the water is absorbed. Uncover rice and gently stir in pinto beans. Let stand, covered, until serving.