I cut this recipe out of the newspaper some years ago, long before my nouveau-foodie-ism. I'm really not sure why. I just noticed now that the recipe is actually reprinted from a Williams-Sonoma book -- that authenticates it.
I had to make a few changes though. The recipe calls for 2 tablespoons of chili powder, a strong flavor I'm not crazy about, so I cut it back to 1 tablespoon. I didn't have enough beef broth, so I filled the gap with vegetable broth. I left out the raisins, since any form of fruit, dried or otherwise, instantly nixes the already slim chance that my husband will like it.
I really, really liked this. It's easy to make, has no unusual ingredients, and has a Mediterraneany-spice aspect to it that I love. I think that's the allspice, my new favorite flavor. This, to me, finds that sweet spot between flavor and heat -- that is, really tasty without being spicy-hot.
But, my opinion matters for zip around here. My husband was "so-so" on it and left most of it on his plate. My older son wouldn't even try it, and my flexible younger son was persuaded only after I picked out all the red "potamos" and promised him chicken parmesan if he really tried it.
To me, this is the best ground beef gets, but I'll have to shelve this one until I find like-minded allspice enthusiasts.
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