Crockpot Picadillo

Cuban recipe altered for crock pot. Can be served over rice or just in bowls with tortillas.

• Ready In: 7 hrs 10 mins
• Serves: 6-8

Ingredients

• 2 1⁄2 lbs ground beef
• 1  cup  minced onion
• 1  cup  diced  red pepper
• 3  garlic cloves, minced
• 1  bunch fresh cilantro
• 1  large tomatoes, diced
• 8  ounces tomato sauce
• 3⁄4 cup  manzanilla olives, roughly chopped
• 1⁄4 cup  spanish capers, chopped
• 1⁄4 cup  pepperoncini pepper, chopped
• 1  tablespoon cumin
• 1⁄4 teaspoon cayenne pepper
• 1 -2  bay leaf

Directions

1. Brown meat in skillet just until pink is gone. Drain fat.
2. Add onions, bell pepper, garlic and continue cooking for 4 - 5 minutes only.
3. Transfer to crockpot.
4. Add tomato, tomato sauce, 1 c water, olives, capers, peperoncini. You may also add a little brine from olivers or peperoncini.
5. Add spices.
6. Stir well.
7. Cook on low for 6 - 7 hours. Do not lift lid.
8. When done, taste for seasoning. Remove bay leaves. Chop cilantro and sprinkle over each bowl. Serve.