main (305) dessert (180) soup (88) sides (65) starter (62) salads (35) mixology (26) breakfast (14)

Wednesday, January 1

Slow-cooker picadillo

Olive oil, extra virgin
1 tablespoon
Bison, ground
2 pounds
Sausage, spicy chicken, diced
4 ounces
Chili powder
1 tablespoon
Cumin seeds, crushed
2 teaspoons
Oregano, dried
1 teaspoon
Cinnamon, ground
½ teaspoon
½ cup
Tomato paste
2 tablespoons
Vinegar, red wine
2 tablespoons
Onion, diced
2 cups
Peppers, Anaheim or Cubanelle
2 cups
Corn kernels, thawed if frozen
1 cup
Olives, green, pitted, sliced
½ cup
Garlic, minced
5 cloves
Tomatoes, diced
28 ounces

Pepper, freshly ground

  1. Heat the oil in a large skillet over medium-high heat, add the bison and sausage, and cook for 5 to 6 minutes; drain, if necessary, and return to the skillet. 
  2. Add the chili powder, oregano, and cinnamon, cook, stirring frequently, for 1 to 2 minutes. 
  3. Stir in the water, tomato paste, and vinegar. 
  4. Transfer to a 5- to 6-quart slow-cooker. 
  5. Stir in the onions, peppers, corn, olives, and garlic. 
  6. Add the tomatoes with their juice. 
  7. Cover, and cook for 7 to 8 hours on LOW, or 4 hours on HIGH. 
  8. Stir in salt and pepper to taste.
Recipe from

No comments:

Post a Comment