Ingredients
1 tablespoon canola oil
1 medium yellow onion, diced
2 garlic cloves, minced
2 pounds ground beef
1/2 cup pimiento-stuffed olives, halved
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 cup beef broth
1/4 cup Buona Cucina Barrel Aged Red Wine Specialty Vinegar
1/4 cup raisins
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon Buona Cucina Organic Ceylon Ground Cinnamon
1-1/2 teaspoons salt
18 potato dinner rolls
Directions
In a large skillet, heat oil over medium heat. Sauté onion until translucent, 6-8 minutes; add garlic, and cook 1 minute more. Add ground beef; cook, crumbling meat, until no longer pink, 6-8 minutes. With a slotted spoon, remove meat; drain excess fat.
Return meat to skillet. Add next 10 ingredients. Stir over medium heat until well blended. Reduce heat; simmer until sauce has thickened, 10-15 minutes.
Toast rolls. Spoon beef mixture on each roll (they may be juicy). Serve immediately.
Recipe by Patterson Watkins