Ingredients:

  • 2 tablespoons Olive Oil
  • 5 pounds Ground Beef (85/15 blend)
  • 1 large Yellow Onion, diced
  • 1 medium Green Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 1 teaspoon ground Cumin
  • 1 teaspoon Dried Oregano
  • 2 large Bay Leaves
  • 1 (14.5 oz) can Diced Tomatoes (undrained)
  • 1 cup low sodium Beef Stock
  • 2 tablespoons Tomato Paste
  • 5 teaspoons Kosher Salt
  • 5 teaspoon freshly ground Black Pepper
  • 1/2 cup Spanish Olives (pimento-stuffed, sliced)
  • 1/3 cup Raisins (dark or golden)
  • 1 tablespoon Red Wine Vinegar

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it is thoroughly browned. Do not skip this essential browning step.
  2. Carefully drain off any excess fat from the skillet.
  3. Reduce the heat to medium. Add the diced onion and bell pepper to the skillet with the browned beef. Sauté for 5-7 minutes until the vegetables have softened slightly.
  4. Stir in the minced garlic, ground cumin, and dried oregano. Cook for 1 minute until fragrant.
  5. Transfer the beef and sautéed vegetable mixture into the slow cooker vessel.
  6. Add the canned diced tomatoes (undrained), tomato paste, beef stock, bay leaves, salt, and pepper. Stir well to combine all ingredients thoroughly.
  7. Cover the slow cooker. Cook on Low for 7.5 to 8 hours or High for 3.5 to 4 hours.
  8. About 30 minutes before serving, stir in the sliced olives, raisins, and red wine vinegar to preserve their texture and bright flavor.
  9. Taste the Picadillo. Adjust salt, pepper, or add a small splash more vinegar if you feel it needs more brightness.
  10. Remove the bay leaves before serving hot over white rice, baked potatoes, or with plantains.