- 2 teaspoons olive oil
- 1 1/2 pounds ground beef (85% lean)
- 1 cup diced yellow onions
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons cumin
- 1/2 teaspoon ground cinnamon
- 2 bay leaves
- 1/4 teaspoon cayenne pepper
- 4 cloves garlic, minced
- 3 tablespoons red-wine vinegar
- 3 cups crushed tomatoes
- 1/4 cup water
- 1/4 cup currants or raisins
- 1/2 cup sliced pimiento-stuffed green olives, or to taste
- Heat oil in a large skillet over medium-high heat. Add ground beef and break up into small pieces with a spoon or spatula as it browns. Cook until meat completely loses its pink color, 8 to 10 minutes. Add diced onion and salt. Cook until onions turn translucent, about 5 minutes. Add pepper, cumin, cinnamon, bay leaves, and cayenne pepper. Cook 2 minutes. Add garlic and cook 1 minute.
- Stir in red wine vinegar, crushed tomatoes, and water. Cook a few minutes while deglazing pan. Add currants; bring back to a simmer. Reduce heat to medium-low; cover and cook until meat is tender, 15 to 20 minutes.
- Gently stir in sliced olives; cover and cook another 10 to 15 minutes.