To make Mexican picadillo, chop an onion into 1/4-inch pieces, add it to 1 pound of ground beef and place both in a saucepan on medium heat. Chop and add 1 seeded jalapeño pepper, 1 poblano or green pepper, 5 cloves of garlic and 4 medium sized tomatoes.
Remove the seeds from 8 green olives, chop them up and add them to the mixture. Save at least 1/4 cup of the liquid that comes with the olives. Keep stirring the mixture on medium heat until the meat is no longer pink and the onions are translucent.
When the meat is cooked, add the olive liquid, 1 cup of beef broth, 1 teaspoon of cumin and 1/4 teaspoon of ground cloves. Add 1 teaspoon of clover honey, and bring the entire mixture to a boil uncovered. When the mixture reaches a full boil, reduce the heat until it remains at a strong simmer. Allow everything to cook until the liquid has evaporated, usually 10 to 15 minutes.
When the liquid is gone, take the saucepan off the heat and pour the mixture into a serving dish. Cut a lime in half and squeeze it over the picadillo. Serve picadillo with rice or as a filling in tacos, burritos and enchiladas.