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Chili Picadillo

Spice up your Mexican feast with chili, done picadillo style (pronounced pee-kah-dee-yoh)! A popular seasoned, chopped beef dish enjoyed in many parts of Latin America, picadillo gets its sweet, savory taste from fruit, olives, peppers and spices. In this dish, the quick prep time and full flavor starts with hearty canned chili. Add variety to your meal by serving Chili Picadillo with rice, whole-wheat tortillas and beans, or use it as an enchilada filling.

Recipe by Canned Food Alliance
dairy free, sugar free


  • 1/2 pound lean ground beef*
  • 2 cans (15 ounces each) less-sodium chili with beef*
  • 2 medium apples, cored and finely chopped
  • 1/4 cup raisins 2 tablespoons canned green olives, chopped
  • 1 to 2 canned jalapeño peppers, seeded and finely chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup slivered almonds, toasted**


  1. Brown ground beef in a medium skillet, breaking up the meat as it browns; drain any fat.
  2. Add chili, apples, raisins, olives, jalapeño peppers, oregano, cinnamon and cloves.
  3. Cover; simmer for 15 to 20 minutes to blend the flavors.
  4. To serve, ladle into bowls; top with toasted almonds.