Ingredients:

  • 1 1/2 lb ground beef (85% lean) — 680 g
  • 1 medium yellow onion, finely chopped — about 1 cup / 150 g
  • 1 medium green bell pepper, diced — about 1 cup / 120 g
  • 3 cloves garlic, minced — 9–12 g
  • 2 tbsp olive oil (for browning; optional) — 30 ml
  • 2 tbsp tomato paste — 33 g
  • 1 (14 oz) can diced tomatoes — 400 g
  • 1 cup tomato sauce — 240 ml
  • 1 cup low-sodium beef broth (or water) — 240 ml
  • 2 medium potatoes, peeled and diced into 1/2-inch cubes — about 12 oz / 340 g (optional)
  • 1/2 cup pitted green olives, sliced (Manzanilla or Spanish olives) — 75 g
  • 1/3 cup raisins — 50 g
  • 1 tsp ground cumin — 2 g
  • 1 tsp dried oregano — 1 g
  • 1/2 tsp smoked paprika (or regular paprika) — 1 g
  • 1/4 tsp ground cinnamon (optional, for depth) — 1 g
  • 1 bay leaf
  • 1 tsp kosher salt (adjust to taste) — 5 g
  • 1/2 tsp freshly ground black pepper — 1 g
  • 2 tbsp chopped fresh cilantro (for garnish) — 8 g
  • Lime wedges, for serving (optional)
  • Optional finishing / to serve: Cooked white rice, black beans, warm tortillas, or crusty bread; sliced avocado, pickled red onions, or crumbled queso fresco

Instructions:

  1. Prep ingredients: chop onion, bell pepper, garlic and potatoes (if using); measure spices, liquids, olives and raisins.
  2. (Optional but recommended) Brown aromatics and beef: heat oil in a large skillet over medium-high heat; sauté onion and bell pepper 3–4 minutes until softened, add garlic and cook 30 seconds, then add ground beef and brown, breaking into small pieces, about 5–7 minutes. Drain excess fat, stir in tomato paste and cook 1 minute, deglaze with a splash of broth or canned tomatoes and scrape up browned bits.
  3. Transfer to slow cooker: add beef mixture to slow cooker along with diced tomatoes, tomato sauce, beef broth, potatoes (if using), green olives, raisins, cumin, oregano, paprika, cinnamon (if using), bay leaf, salt and pepper. Stir to combine.
  4. Slow-cook: cover and cook on LOW 6–8 hours or HIGH 3–4 hours. If adding potatoes, add at the start for firmer pieces or add halfway through for less-soft potatoes.
  5. Check for doneness and adjust: remove bay leaf, taste and adjust seasoning with salt, pepper or a squeeze of lime. If sauce is thin, remove lid and cook on HIGH 15–30 minutes to reduce or transfer to a skillet and simmer to thicken. Beef should be fully cooked (internal temp 160°F/71°C if checked) and potatoes fork-tender.
  6. Finish and serve: stir in chopped cilantro and serve hot over rice, in tortillas, or with desired sides. Garnish with avocado, lime wedges or pickled onions.