Cuban Beef and Chorizo Picadillo with Creamy Polenta

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Yield: 8 servings


1 pound chorizo sausages
1 large onion, chopped
3 cloves garlic, minced
3 red Bellafina peppers, seeded and diced
2 large or 4 small red potatoes, peeled and cubed
2 bay leaves
1 pound extra lean ground beef
1/3 cup beer
2 medium tomatoes, diced
1/3 cup tomato paste
2 tablespoons red wine vinegar
2 – 3 teaspoons hot sauce (such as tobasco)
1 teaspoon dried oregeno
1/2 teaspoon paprika
1 teaspoon cinnamon
2 1/2 teaspoons cumin
salt and pepper to taste

1/3 cup raisins
1/2 cup pimento stuffed green olives

1 1/2 cups course polenta
6 cups water, plus more as needed
2 cups whole milk
1/4 cup butter
salt & pepper to taste


Cook chorizos in a large skillet over medium high heat for 4 to 5 minutes per side until fully cooked. Remove from pan and use a sharp knife to cut into pieces on a cutting board. Set aside for a few moments and add onion, garlic, pepper, potatoes, and bay leaves to grease in pan. Stir over heat for 4 to 5 minutes until onions are translucent, then add ground beef. Break up beef with a spatula as it cooks and continue cooking until completely browned. If there is a lot of grease, remove pan from heat and carefully tilt pan over sink or a bowl to drain off excess grease.
Add beer and cook until most of liquid is evaporated, then add chopped chorizo, tomatoes, tomato paste, and all other remaining ingredients (including raisins and olives if using).
Reduce heat to low and simmer for about 25 to 30 minutes or until finished making the polenta.

Bring water, milk, and 1 teaspoon salt to a boil in a medium pot, then pour in polenta while whisking gently. Cook for 2 to 3 minutes then reduce heat to low. Continue cooking, stirring about every 8 to 10 minutes for about 45 minutes until polenta is thick. If it gets too thick too soon add more water as needed. Once cooked and soft, stir in butter and season to taste with salt and pepper.
Serve picadillo poured over beds of creamy polenta.

Adapted from