I know that a lot of people use their slow cooker through the week so that when they come home from work, dinner is ready. I get it. Been there, done that. But there is also something so satisfying about putting something in your slow cooker or crockpot on a Saturday or Sunday morning and going about your day. If you’re puttering around the house, the aroma follows you in and out of rooms. Or maybe you leave the house, go out and have some fun. Maybe hike a little. Rake the yard. Plant some flowers. You come back inside to grab a cold one from the fridge, and as you sniff the air, you are reminded that dinner is cooking. Right now. While you are going about your day.
That’s where this Picadillo from Eating Well comes in handy. Cooks all day. Smells so good. All you have to do is cook up some rice and you have dinner. A few notes: it calls for 2 cups of chopped seeded Cubanelle or Anaheim peppers – believe them when they say seeded. I didn’t and this turned out quite a bit spicy. This was the perfect way to use up the bag of Anaheims that I had in the freezer. I grow them all summer and just lightly wash them off and place them whole in a ziplock freezer bag and then use them all winter. Perfect.
Slow Cooker Picadillo
All the flavors of a great picadillo cook all day in the slow cooker!
- 1 tablespoon extra-virgin olive oil
- 2 pounds ground bison or lean 90% lean or leaner ground beef
- 4 ounces chorizo-style cooked chicken sausage diced
- 1 tablespoon chili powder
- 2 teaspoons cumin seeds crushed or coarsely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 cup water
- 2 tablespoons tomato paste
- 2 tablespoons red-wine vinegar
- 2 cups diced onion
- 2 cups Cubanelle or Anaheim peppers chopped, seeded
- 1 cup frozen corn kernels thawed
- 1/2 cup pitted green olives sliced
- 5 cloves garlic minced
- 28 ounce diced tomatoes canned
- 1/4 teaspoon salt or to taste
- Freshly ground pepper to taste
Add the oil to a large skillet over medium-high heat. Add the beef (or bison) and brown, breaking up the clumps with a wooden spoon. Drain off fat (I didn't my meat was grass fed and not very fatty).
Add the chili powder, cumin seeds, oregano and cinnamon. Cook for a couple of minutes, stirring to combine. Then add the water, tomato paste, and vinegar, stir and then spoon out into the slow cooker.
Add the onions, peppers, corn, green olives, garlic, tomatoes with their juice, and salt and pepper.
Cook on high for 4 hours or low 7-8 hours.