Add the beef, chorizo, onion and bell pepper to the pan and cook while breaking up the beef and chorizo into small pieces until beef is no longer pink, about 5 minutes.
Stir in the garlic and tomato paste and cook until the tomato paste darkens a bit, about 2 minutes.
Stir in the wine, tomatoes, capers, olives, cumin and bay leaf and bring to a boil.
Cover the pan with a lid then reduce the heat to low and simmer for about 15 minutes stirring occasionally.
Remove the lid and discard the bay leaf then season with salt & pepper to taste.
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