Heat the oil in a large skillet over medium heat. Add the onion and bell pepper; sauté until they’re starting to soften, about 3–4 minutes.

Add garlic and ground beef. Break the meat up with your spoon and cook until it’s browned all over, about 5–7 minutes. No pink chaos, please.

Stir in cumin and paprika. Let the spices toast for about 30 seconds to wake up their aroma.

Pour in the tomato sauce and broth. Bring to a simmer and scrape up any tasty browned bits from the bottom of the pan.

Add diced potatoes and raisins. Cover and simmer gently until the potatoes are tender, about 15–20 minutes. Stir occasionally so nothing sticks.

Season with salt and pepper to taste. If you like a little brightness, toss in a pinch of chopped cilantro or parsley.

Serve hot over rice, with a side of veggies, and enjoy the cozy, savory-sweet contrast.