Cuban Picadillo

3 pounds ground beef

½ onion, chopped

2 tablespoons garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

2 cups raisins

2 (8 ounce) jars green olives, drained and chopped

2 (6 ounce) cans tomato paste

½ cup water

½ bunch cilantro

Brown the ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes. Pour off any excess grease, then stir in the onion and garlic; cook for 2 minutes before adding the red pepper, green pepper, raisins, olives, tomato paste, water, and cilantro. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 10 minutes, or until the peppers have cooked to your liking.