Ingredients
2½lbs93% lean ground beef
1cuponion,minced
1cupred bell peppers,diced
3garlic cloves,minced
¼cupcilantro,minced
1small tomato,diced
8oztomato sauce,(1 can)
¼cupalcaparrado,manzanilla olives, pimientos, capers or green olives
1½tspground cumin
¼tspgarlic powder
2bay leaves
kosher salt and fresh pepper,to taste
Preparation
Brown the meat in a large deep skillet on medium-high heat, then season generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.
When the meat is no longer pink, drain all the liquid from the pan.
Add the onions, garlic and bell peppers to the meat, then cook an additional 3 to 4 minutes.
Transfer the meat to the slow cooker, then add the tomato, cilantro, tomato sauce, 1¼ cups of water, alcaparrado, ground cumin, garlic powder, bay leaves, salt, and pepper.
Set the slow cooker to High for 3 to 4 hours or Low for 6 to 8. Taste for salt, then add more as needed.
Discard the bay leaves, serve over brown rice, and enjoy!
