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© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet, brown beef over medium heat. Drain off fat. In a 3 1/2- or 4-quart slow cooker, stir together cooked beef, the onion, garlic, salsa, raisins, olives, vinegar, cinnamon, and cumin.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in 1/4 cup almonds. Sprinkle with additional almonds and serve as a dip with toasted pita wedges.