Slow Cooker Picadillo
All the flavors of a great picadillo cook all day in the slow cooker!
Servings 8 servings
Calories 374kcal
Ingredients
- 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
- ½ teaspoon ground cinnamon
- ½ 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
- ½ cup pitted green olives sliced
- 5 cloves garlic minced
- 28 ounce diced tomatoes canned
- ¼ teaspoon salt or to taste
- Freshly ground pepper to taste
Instructions
- 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.
Nutrition
Calories: 374kcal | Carbohydrates: 15g | Protein: 25g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 89mg | Sodium: 570mg | Potassium: 697mg | Fiber: 3g | Sugar: 5g | Vitamin A: 570IU | Vitamin C: 15.8mg | Calcium: 74mg | Iron: 5mg