Crock Pot Picadillo - Skinnytaste

I’ve been making this dish on the regular. It’s a little different from my usual slow-cooker chilli, and is great on rice, on a tortilla, or with tortilla chips.


  • 2.5 lbs extra lean ground beef
  • 1 cup minced onion1
  • 1 cup diced red bell peppers
  • 3 cloves garlic, minced
  • 1/4 cup minced cilantro
  • 1 small tomato, diced
  • 8 oz. can tomato sauce
  • 1/4 cup alcaparrado, manzanilla olives, pimientos, capers, or green olives (I’ve been using castelvetrano—I love the colour, and they have a mild taste)
  • 1.5 tsp ground cumin
  • 1/4 tsp garlic powder
  • 2 bay leaves
  • salt and pep to taste, just like every other recipe in the universe
  1. Brown the meat in dutch oven over medium-high heat
  2. Drain the meat (or not?), add onions, garlic, and bell peppers and cook another 3-4 minutes
  3. Add tomato, cilantro, tomato sauce, 1.25 cups water, olives (plus some brine from the jar), then the spices
  4. Put dutch oven in 350°F oven for 1-1.5 hours (I usually take out and stir after an hour, then give it another half hour or so)
  5. Once it’s ready, taste and add salt/pep/more spices as desired
  6. Discard bay leaves and serve
  7. Makes about 5-6 250g servings
  1. Let’s be honest: I don’t measure out a cup; I just chop up one onion and one bell pepper and put them all in.