Cuban Inspired Beef Picadillo

Heat 2 tbsp olive oil in a Dutch oven over medium high heat. Add 1 small onion, diced, and 1/2 bell pepper diced, lots of chopped garlic or 2 tsp garlic powder, and cook. Break up 2 lbs ground beef with the back of a spoon and cook until browned; drain excess fat. Add 1/4 cup white wine (optional), 1 cup broth (beef or chicken works), 8 oz can tomato sauce, 5 oz jar manzanilla olives (drained), 2-3 tbsp drained capers, 1 tsp cumin, 1 tsp paprika, 1/2 tsp dried oregano, 1/2 tsp chili powder, a bay leaf; plenty of salt and pepper to taste. Stir to combine and bring to a simmer. Add 1 large peeled, diced potato. Cook, covered and simmering on low, for 2 hours. Served mine with steamed, some cilantro, @sietefoods chips, and a little hot sauce.