Crock Pot Picadillo PRINT
- YIELD: 6-8 servings
- PREP TIME: 45 min
A mildly spicy Cuban beef dish that can be served over rice, over sauteed vegetables or served in a bowl all by itself. You can even use tortilla chips to scoop it up.
|2½||lbs ground beef (you can use lean meat, if you like, but more fat is more flavor.)|
|1||cup minced onion|
|1||cup diced red bell peppers|
|3-4||cloves garlic, minced|
|1||bunch minced cilantro (save some for garnish)|
|8 oz can tomato sauce|
|¾||cup Manzanilla Olives, chopped|
|¼||cup Capers, chopped|
|¼||cup peperoncini, chopped|
|¼||tsp garlic powder|
|kosher salt and pepper, to taste|
Brown the meat in a large skillet (we love our Iron Skillet) on medium-high heat. Season the meat generously with salt and pepper. Break up the meat as it is cooking to make small pieces. Cook just until brown (no more pink). Do not overcook. Then, drain the liquid off.
2. Add the onions, garlic and bell peppers to the meat and continue cooking an additional 4-5 minutes or so.
3. Transfer the meat to the Crock Pot. Add the chopped tomato, cilantro, tomato sauce, 1 1/4 cups water, olives, capers and peperoncini. You may also add a little brine from the olives or peperoncini for additional flavor. Add the spices. Stir everything around so they can all get to know each other.
4. Set Crock Pot to LOW for 6 to 8. You can cook it faster by turning it to high for 3-4 hours, if you want. Do not open the C-pot under any circumstances. Heed my warning from above.
5. When it’s cooked the appropriate amount of time, you might want to taste for seasoning. Yes added a little more salt, pepper, cumin, and cilantro and probably a teensy bit of Cayenne. Fish around for the bay leaves and toss them out.
6. Serve over rice, if you like.