Over medium high, heat the oil in a dutch oven or large stock pot and add the ground beef, kosher salt, chili powder and cumin. Cook until no longer pink, about 6-7 minutes.
Stir in onion, garlic and tomato paste. Cook for several minutes. Stir in tomato sauce. Reduce heat to low and cook for 15 minutes covered.
Add diced carrot, potatoes, olives, capers and raisins. Stir and continue cooking for another 20 minutes covered. Stir occasionally and add some water if it gets too thick and does not scorch bottom of pot.
Notes
You could substitute the tomato paste for 8 ounces red sofrito for an added punch of flavor. It's a traditional Latin condiment made of tomatoes, green and red bell peppers, onion, culantro, garlic and olive oil.