Ingredients
1 tablespoon canola oil1 medium yellow onion, diced2 garlic cloves, minced2 pounds ground beef1/2 cup pimiento-stuffed olives, halved2 cans (14-1/2 ounces each) diced tomatoes, drained1 cup beef broth1/4 cup red wine vinegar1/4 cup raisins2 tablespoons tomato paste1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon ground cinnamon1-1/2 teaspoons salt18 potato dinner rolls, halved, toasted
Preparation
In a large cast-iron or other heavy skillet, heat oil over medium heat. Saute onion until translucent, 6-8 minutes; add garlic and cook 1 minute more. Add ground beef; cook until no longer pink, 6-8 minutes, breaking into crumbles; drain.
Add next 10 ingredients. Stir over medium heat until well blended. Reduce heat; simmer until sauce has thickened, 10-15 minutes.
Spoon beef mixture on each roll (they may be juicy). Serve immediately.
