Slow-Cooker Picadillo


  • 1 tablespoon of Olive Oil Marketplace Spanish Blend EVOO
  • 2 pounds of lean 90% lean or leaner ground beef
  • 4 ounces of chorizo-style cooked chicken sausage diced
  • 2 tablespoon of Olive Oil Marketplace Old Fashion Chili Seasoning
  • 1/2 cup of water
  • 2 tablespoons of tomato paste
  • 2 tablespoons of red-wine vinegar
  • 2 cups of diced onion
  • 2 cups of chopped seeded Jalapeño peppers
  • 1 cup of frozen corn kernels thawed
  • 1/2 cup of pitted green olives sliced
  • 5 cloves of garlic minced
  • 1 28- ounce can of diced tomatoes
  • 1/4 teaspoon of salt or to taste
  • Freshly ground pepper to taste


  • Heat oil in a large skillet over medium-high heat.
  • Add beef and sausage and cook, breaking up the 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 seasoning; 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.

Make Ahead Tip:

  • Prepare through Step 3; cover and refrigerate the mixture in a large container. Transfer to the slow cooker to cook.
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