Ingredients:

  • 5 lbs Lean Ground Beef (85-90%)
  • 1 tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 1 large Red Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 2 tsp Ground Cumin
  • 1 tsp Dried Oregano (preferably Mexican)
  • 1 tbsp Tomato Paste
  • 5 oz can Canned Diced Tomatoes (undrained)
  • 1/2 cup Beef Broth (low sodium)
  • 2 large Bay Leaves
  • Kosher Salt & Fresh Black Pepper, to taste
  • 1/2 cup Pimento-stuffed Green Olives, sliced
  • 1/4 cup Golden Raisins
  • 1 tbsp Capers, drained
  • 1 tbsp Sherry Vinegar (or Red Wine Vinegar)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and break it up. Cook until thoroughly browned, ensuring good caramelisation. Transfer the browned meat to a fine-mesh strainer and drain off all excess fat. Transfer the drained beef into the slow cooker basin.
  2. Return the skillet to the hob and reduce heat to medium. Add the diced onion and bell pepper. Sauté for 5-7 minutes until soft. Stir in the minced garlic, ground cumin, dried oregano, and tomato paste. Cook for 1 minute until fragrant. Scrape the aromatic mixture into the slow cooker.
  3. Add the canned diced tomatoes (undrained), beef broth, bay leaves, olives, raisins, and capers to the slow cooker basin. Stir everything gently until well combined. Cover and cook on Low for 6-8 hours or High for 3-4 hours.
  4. Once cooked, remove and discard the two bay leaves. Stir in the 1 tablespoon of sherry vinegar. Taste and adjust seasoning with additional salt and pepper as needed. Serve piping hot over rice.