1. In a large stainless-steel frying pan, cook the ground beef until it is no longer pink. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until starting to soften, about 3 minutes.
2. Stir in the beer, tomatoes, tomato paste, cumin, coriander, salt, black pepper, and Tabasco sauce and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
3. Meanwhile, in a large nonstick frying pan,heat the oil over moderately high heat. Add the potatoes and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
4. Add the potatoes, raisins, and olives to the meat mixture. Cook, covered, until the potatoes are just done, about 10 minutes longer.
Wine Recommendation: Northern Rhône reds need robust culinary foils, and this sturdy picadillo is up to the task. Look for a St-Joseph or Crozes-Hermitage--or, if you want to splurge, a Hermitage or Côte Rôtie. If you don't, a beer will be just fine.