- 1 tablespoon(s) extra-virgin olive oil
- 2 pound ground beef
- 1 tablespoon(s) chili powder
- 2 teaspoon(s) cumin seeds, crushed or coarsely chopped
- 1 teaspoon(s) dried oregano
- 1/2 teaspoon(s) ground cinnamon
- 1/2 cup(s) water
- 2 tablespoon(s) tomato paste
- 2 tablespoon(s) apple cider vinegar
- 2 cup(s) diced onion
- 2 banana peppers
- 1 can corn
- 1/2 cup(s) pitted green olives, sliced
- 5 clove(s) garlic, minced
- 2 tomatoes
- 1/4 teaspoon(s) salt, or to taste
- Freshly ground pepper, to taste
*This tasted really good on taco shells with cheese. Also it is SPICY! So pay attention to how much chili powder you want to add.
- Heat oil in a large skillet over medium-high heat. Cook beef 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.
Original recipe found: http://www.delish.com/recipefinder/slow-cooker-picadillo-recipe-ew0212