Heat a large skillet over medium-high heat and add the beef, chorizo, onion and bell pepper. 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 garlic is fragrant and the tomato paste darkens, about 2 minutes. Stir in the wine, tomatoes, capers, olives, cumin and bay leaf. Bring to a boil then cover the pan and reduce heat to low, simmer for 15 minutes stirring occasionally. Remove the lid, discard the bay leaf and add salt and pepper to taste.
Serve over rice or as a filling for tacos or empanadas.
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