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Slow-Cooker Picadillo

http://www.eatingwell.com/recipes/slow_cooker_picadillo.html

From EatingWell:  January/February 2012

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.

8 servings, generous 1 cup each | Active Time: 40 minutes | Total Time: Slow-cooker time: 4-8 hours

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.

Nutrition

Per serving : 311 Calories; 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