In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil shimmers, add ¼ cup each of chopped onions and bell peppers along with 1 teaspoon of minced garlic. Sauté for about 5 minutes until tender.

Add 1 pound of ground beef to the skillet, breaking it apart with a spoon. Cook for 7-10 minutes, stirring often, until browned.

Stir in ¼ cup of chopped tomatoes, 1 teaspoon of ground cumin, 1 teaspoon of oregano, and ¼ teaspoon of black pepper. Add ¼ cup of tomato sauce and 1 tablespoon of red wine vinegar. Mix well.

Fold in ¼ cup each of chopped green olives and raisins. Stir and let simmer on low for about 15 minutes.

Remove from heat and serve hot with rice, black beans, or fried plantains.