Slow-cooker picadillo

Olive oil, extra virgin	1 tablespoon
Bison, ground	2 pounds
Sausage, spicy chicken, diced	4 ounces
Chili powder	1 tablespoon
Cumin seeds, crushed	2 teaspoons
Oregano, dried	1 teaspoon
Cinnamon, ground	½ teaspoon
Water	½ cup
Tomato paste	2 tablespoons
Vinegar, red wine	2 tablespoons
Onion, diced	2 cups
Peppers, Anaheim or Cubanelle	2 cups
Corn kernels, thawed if frozen	1 cup
Olives, green, pitted, sliced	½ cup
Garlic, minced	5 cloves
Tomatoes, diced	28 ounces
Salt
Pepper, freshly ground

1. Heat the oil in a large skillet over medium-high heat, add the bison and sausage, and cook for 5 to 6 minutes; drain, if necessary, and return to the skillet. 
2. Add the chili powder, oregano, and cinnamon, cook, stirring frequently, for 1 to 2 minutes. 
3. Stir in the water, tomato paste, and vinegar. 
4. Transfer to a 5- to 6-quart slow-cooker. 
5. Stir in the onions, peppers, corn, olives, and garlic. 
6. Add the tomatoes with their juice. 
7. Cover, and cook for 7 to 8 hours on LOW, or 4 hours on HIGH. 
8. Stir in salt and pepper to taste.

Recipe from Delish.com.