Cuban Picadillo

• 4 tablespoon Olive oil
• 2 pound bison (or ground elk, ground beef etc)
• 1 pound chorizo sausage - removed from casing
• 2 large onion
• 8 tablespoon minced garlic (yep, that's a lot)
• 2 finely chopped Chipotle Peppers in Adobo Sauce (spanish section of grocery)
• 2 tablespoon cumin
• 2 tablespoon chili powder
• 1 tablespoon oregano
• 1 tablespoon paprika
• 1.5 teaspoon cayenne pepper
• 1/2 teaspoon cinnamon
• 3 cups diced tomatoes
• 1.5 cup beef stock
• 2 cup chopped pimento stuffed green olives
• 4 tablespoon raspberry wine vinegar
• 1 jar drained capers
• 4 tablespoon fresh lime juice
• 1 bundle chopped cilantro

1. Brown onions, bison and chorizo in olive oil and drain. Combine everything but olives, capers and lime juice in a crock pot and cook it 4-6 hours on low. Add remaining, cook another 5 minutes and serve.
2. OR
3. Heat olive oil in large pot over medium heat, add bison and chorizo until no longer pink (10 min).
4. Stir in onions, cook until soft and then add garlic and rest of spices. Cook and stir for a minute then add tomatoes, beef stock and chipotle peppers. Set heat on low and simmer covered for 30 minutes.
5. Add olives, capers and vinegar to pot, simmer uncovered for 5 minutes. Add lime juice, stir and serve.

olive oil, bison, casing, onion, garlic, peppers, cumin, chili powder, oregano, paprika, cayenne pepper, cinnamon, tomatoes, beef stock, pimento stuffed green olives, raspberry wine vinegar, capers, lime juice, cilantro

Taken from www.epicurious.com/recipes/member/views/cuban-picadillo-50111519 (may not work)