Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon extra-virgin olive oil
  • 2 pounds ground bison or lean (90% lean or leaner ground beef)
  • 4 ounces chorizo-style cooked chicken sausage (diced)
  • 1 tablespoon chili powder
  • 2 teaspoons cumin seeds (crushed or coarsely chopped)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup water
  • 2 tablespoons tomato paste
  • 2 tablespoons red-wine vinegar
  • 2 cups diced onion
  • 2 cups Cubanelle or Anaheim peppers (chopped, seeded)
  • 1 cup frozen corn kernels (thawed)
  • 1/2 cup pitted green olives (sliced)
  • 5 cloves garlic (minced)
  • 28 ounce diced tomatoes (canned)
  • 1/4 teaspoon salt (or to taste)
  • Freshly ground pepper to taste

Instruction

  • Add the oil to a large skillet over medium-high heat. Add the beef (or bison) and brown, breaking up the clumps with a wooden spoon. Drain off fat (I didn't my meat was grass fed and not very fatty).
  • Add the chili powder, cumin seeds, oregano and cinnamon. Cook for a couple of minutes, stirring to combine. Then add the water, tomato paste, and vinegar, stir and then spoon out into the slow cooker.
  • Add the onions, peppers, corn, green olives, garlic, tomatoes with their juice, and salt and pepper.
  • Cook on high for 4 hours or low 7-8 hours.