Cook the ground beef in a large stainless-steel frying pan until no longer pink.

Add the chopped onion, chopped green bell pepper, and minced garlic to the pan.

Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes.

Stir in the beer, drained canned chopped tomatoes, tomato paste, ground cumin, ground coriander, salt, black pepper, and Tabasco sauce.

Bring the mixture to a boil, then reduce the heat and simmer, covered, for 15 minutes.

Meanwhile, heat the cooking oil in a large nonstick frying pan over moderately high heat.

Add the peeled and cut potatoes to the pan and cook, stirring occasionally, until golden brown, 8 to 10 minutes.

Add the potatoes, raisins, and quartered and pitted green olives to the meat mixture.

Cook, covered, until the potatoes are just done, about 10 minutes longer.