• 1 T. olive oil, extra-virgin
  • 2 lbs. ground beef, 90% lean, tukey or bison
  • 1 T. chili powder
  • 2 tsp. cumin, crushed or coarsely chopped
  • 1 tsp. dried oregano
  • 1/2 tsp. ground cinnamon
  • 1/2 c. water
  • 2 T. tomato paste
  • 2 T. red-wine vinegar
  • 2 c. onion, diced
  • 2 c. peppers, banana shaped, chopped, seeded,
  • 1 c. corn, frozen, thawed
  • 1/2 c. olives, green, pitted, sliced
  • 5 garlic clove, minced
  • 28 oz. tomatoes, diced
  • 1/4 tsp. salt, or to taste
  • Freshly ground pepper, to taste

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Looking for a delicious and hearty meal, look no longer as you will have it in this Slow Cooker Picadillo! Have to mention it is full of delicious flavor!

  1. In a large skillet over medium-high heat, add oil and ground beef, (or turkey or bison) brown and break up in the bottom o the skillet for 6 to 7 minutes. Drain off excess fat. I place on a paper towel, and place back in the skillet.
  2. For 2-3 minutes in the skillet, add the chili powder, cumin, oregano, and cinnamon.
  3. Combine the above with the water, tomato paste, and vinegar.
  4. In a 5 – 6 quart slow cooker, place the meat mixture.
  5. Mix in onion, peppers, corn, olives, and garlic with the meat mixture.
  6. Stir in tomatoes with their juice.
  7. Cover. Cook on Low or 7 – 8 hours or on High for 4 hours.
  8. Before serving season with salt and pepper, stirring the picadillo well.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Picadillo

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