Slow-Cooker Picadillo

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


  1. Heat oil in a large skillet over medium-high heat.
  2. 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.
  3. Add chili seasoning; cook over medium-high heat, stirring, until fragrant, 1 to 2 minutes.
  4. Stir in water, tomato paste and vinegar until combined.
  5. Transfer the meat mixture to a 5- to 6-quart slow cooker.
  6. Stir in onion, peppers, corn, olives and garlic. Add tomatoes with their juice.
  7. Cover and cook on High for 4 hours or Low for 7 to 8 hours.
  8. Stir the picadillo to combine and season with salt and pepper.
    Make Ahead Tip:
  1. Prepare through Step 3; cover and refrigerate the mixture in a large container. Transfer to the slow cooker to cook.

By |2017-09-29T21:46:59+00:00September 29th, 2017|Recipes, Soups & Stews|0 Comments

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