Cut and dice all your veggies before hand.
Heat olive oil on low heat in your skillet (I prefer cast iron) and add potatoes. After 10 minutes add onion, garlic, and peppers stirring for another 10 minutes.
Add the beef + S&P to skillet, stirring until brown and breaking up any large chunks. Drain off excess fat
Add crushed tomatoes, wine, olives, raisins,(peas=optional) and hot sauce. Stir and allow all the juices to simmer with the meat for about 10 minutes.
Transfer the picadillo to a large bowl and serve