Picadillo is common to many Latin American and Caribbean countries. It can be used to stuff vegetables, but is also great as is.
Place oil, onion and pepper in a bowl and sauté on low heat until onions are translucent, 105-15 minutes.
When onions are cooked, add garlic, meat, cumin, cinnamon, oregano, pepper, salt and chile. Continue cooking and stir, until meat is falling apart and starts to dry out in the pan.
Grate tomatoes and pour pulp into the pan. Sofreir (cook on very low heat without coloring) 12 more minutes.
Meanwhile, pit olives and chop. Add olives, capers and raisins. Stir well and continue cooking 10 more minutes. Incorporate cilantro and serve.
A variation of the Cod Sofrito from The Spice Trekkers Cook at Home