Ingredients:

  • 2 lbs Lean Ground Beef (85/15 recommended)
  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 1 medium Green Bell Pepper, seeded and diced
  • 4 cloves Garlic, minced
  • 1 tsp Cumin, ground
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • 2 large Bay Leaves
  • 2 Tbsp Tomato Paste
  • 1 (28 oz) can Crushed Tomatoes
  • 1/2 cup Beef Broth (low sodium)
  • 1 Tbsp Apple Cider Vinegar (or red wine vinegar)
  • Salt and Black Pepper, To taste
  • 1/2 cup Pimento-stuffed Green Olives, sliced
  • 1 Tbsp Capers, drained
  • 1/4 cup Raisins (optional, but highly recommended)

Instructions:

  1. Prep the Mise En Place: Finely chop the onion and pepper. Mince the garlic. Measure out all spices and finishing ingredients.
  2. Brown the Meat: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and break it up. Cook until thoroughly browned. Drain off excess fat thoroughly, then transfer the browned beef to the slow cooker insert.
  3. Build the Sofrito: Using the same skillet, reduce heat to medium. Add the diced onion and bell pepper. Sauté for 5–7 minutes until softened and translucent.
  4. Toast Aromatics: Add the minced garlic, tomato paste, cumin, oregano, and smoked paprika to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
  5. Combine and Start Cooking: Transfer the aromatic mixture from the skillet into the slow cooker with the beef. Add the crushed tomatoes, beef broth, bay leaves, and apple cider vinegar. Stir well to combine all ingredients. Season generously with salt and pepper.
  6. Set the Slow Cooker: Cover the crock pot. Cook on Low for 8 hours or High for 4–6 hours. The longer, slower cook time is preferred for flavor development.
  7. Finish the Picadillo: With 30 minutes remaining in the cook time, remove the lid. Discard the bay leaves. Stir in the sliced green olives, capers, and raisins (if using).
  8. Taste and Adjust: Allow the dish to finish cooking for the final 30 minutes. Taste the picadillo and adjust seasoning—it may need a final pinch of salt or a dash more vinegar for brightness. Serve piping hot.