Slow-Cooker Picadillo

3.7 (47)
Slow-Cooker Picadillo

Picadillo, a Latin American-style hash, is usually made with ground beef. This one uses bison or lean beef and plenty of spices including chili powder, cumin, oregano and cinnamon.

Yield: 8 servings, generous 1 cup each
Active Time: 40
Total Time: 240

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
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup water
  • 2 tablespoons tomato paste
  • 2 tablespoons red-wine vinegar
  • 2 cups diced onion
  • 2 cups chopped seeded Cubanelle or Anaheim peppers
  • 1 cup frozen corn kernels, thawed
  • 1/2 cup pitted green olives, sliced
  • 5 cloves garlic, minced
  • 1 28-ounce can diced tomatoes
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper to taste

Preparation

  1. Heat oil in a large skillet over medium-high heat. Add bison (or beef) and sausage and cook, breaking up the bison (or beef) with a wooden spoon, for 5 to 6 minutes. If necessary, transfer to a colander and drain any extra fat, then return to the skillet.
  2. Add chili powder, cumin, oregano and cinnamon; cook over medium-high heat, stirring, until fragrant, 1 to 2 minutes. Stir in water, tomato paste and vinegar until combined.
  3. Transfer the meat mixture to a 5- to 6-quart slow cooker. Stir in onion, peppers, corn, olives and garlic. Add tomatoes with their juice.
  4. Cover and cook on High for 4 hours or Low for 7 to 8 hours. Stir the picadillo to combine and season with salt and pepper.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 3; cover and refrigerate the mixture in a large container. Transfer to the slow cooker to cook. Equipment: 5- to 6-quart slow cooker

Nutrition

Nutrition Per Serving

calories 311
fat 16 g (4 g sat, 3 g mono)
cholesterol 70 mg
carbohydrates 17 g
protein 28 g
fiber 4 g
sodium 551 mg
potassium 455 mg

Nutrition Bonus Vitamin C (105% daily value), Zinc (37% dv), Vitamin A (34% dv), Iron (22% dv)

Carbohydrate Serving 1

Exchanges 2 vegetable, 3-1/2 lean meat, 1 fat

From EatingWell January/February 2012