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
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.
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.
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.
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.
Per serving :
16 g Fat;
4 g Sat;
3 g Mono;
70 mg Cholesterol;
17 g Carbohydrates;
28 g Protein;
4 g Fiber;
551 mg Sodium;
455 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 3-1/2 lean meat, 1 fat
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
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.