Picadillo Style Chili

Heat oil in a large pot over medium-high. Add garlic, onion, and chilies; cook, stirring occasionally, until softened, about 5 minutes. Add cumin and cinnamon; cook, stirring constantly, just until fragrant, about 1 minute.
Add beef and season with salt. Cook, breaking up meat, until browned, about 5 minutes. Add vinegar and tomatoes with their juices; season with salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes. Serve over rice with accompaniments.

Ingredient :

2 tablespoons extra-virgin olive oil

½ cup chopped garlic (from 12 cloves)

1 large onion, chopped (1 ½ cups)

2 poblano chiles, chopped, ribs and seeds removed if less heat is desired (1 ½ cups)

2 teaspoons ground cumin

½ teaspoon ground cinnamon

2 pounds ground beef (80 percent lean)

Coarse salt

3 tablespoons red-wine vinegar

1 can (28 ounces) whole peeled tomatoes, chopped

Cooked rice, sliced green olives (such as manzanilla), chopped toasted almonds, and currants, for serving