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Slow-Cooker Picadillo

  • 40 m
  • 4 h
Jim Romanoff
“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.”


    • 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 chopped seeded Cubanelle or Anaheim peppers
    • 1 cup frozen corn kernels, thawed
    • ½ cup pitted green olives, sliced
    • 5 cloves garlic, minced
    • 1 28-ounce can diced tomatoes
    • ¼ teaspoon salt, or to taste
    • Freshly ground pepper to taste


  • 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.
  • 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.
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