In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

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

Stir in the diced potatoes, diced tomato, green olives, raisins, ground cumin, chili powder, salt, and black pepper.

Pour in the beef broth and apple cider vinegar. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes, or until the potatoes are tender, stirring occasionally.

Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.