Step 1

Heat oil in a large skillet over medium-high heat. Add bison (or beef) and sausage and cook, breaking up the bison (or beef) with a wooden spoon, for 5 to 6 minutes. If necessary, transfer to a colander and drain any extra fat, then return to the skillet.

Step 2

Add chili powder, cumin, oregano and cinnamon; cook over medium-high heat, stirring, until fragrant, 1 to 2 minutes. Stir in water, tomato paste and vinegar until combined.

Step 3

Transfer the meat mixture to a 5- to 6-quart slow cooker. Stir in onion, peppers, corn, olives and garlic. Add tomatoes with their juice.

Step 4

Cover and cook on High for 4 hours or Low for 7 to 8 hours. Stir the picadillo to combine and season with salt and pepper.