In a large skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper, and garlic. Sauté for about 5 minutes until the vegetables are softened.

Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

Stir in the diced potatoes, carrots, diced tomatoes, green olives, raisins, cumin, chili powder, salt, and black pepper. Mix well to combine.

If the mixture looks dry, add the beef broth. Bring to a simmer, cover, and reduce the heat to low. Cook for about 20-25 minutes, or until the potatoes and carrots are tender.

Taste and adjust seasoning if needed. Remove from heat and let it sit for a few minutes before serving.

Garnish with fresh cilantro and serve warm.