1 TB olive oil
1/2 diced bell pepper ( red, green or yellow )
1 medium diced onion ( your choice of type )
2 large cloves of garlic ( or 2 tsp of minced garlic in jar )
1.5 lb good ground beef ( suggest a 85/15 grind )
1 tsp himalayan sea salt
1 tsp dried oregano
1/2 tsp cumin ( or more depending on your particular taste)
1 tsp coarse black pepper
2 bay leaves
1/4 - 1/2 cup dry white wine ( alcohol cooks off with only the good taste left )
1/2 can ( or more ) sliced tomatoes
4 oz tomato sauce
1/2 cup pimento stuffed Spanish manzanilla olives
2 oz chopped pimentos
1 TB capers
1.5 TB Sazo’n spice blend
Cayenne to tadte ( optional )
Add olive oil to dutch oven or some other large heavy bottomed pot , heat to medium high heat. Add peppers & onion, saute’ approx 3 minutes til softened. Add garlic and stir well. Add the ground beef and cook ( breaking meat apart with spatula ) until beef is fully cooked . Add salt, oregano, cumin, pepper & bay leaves. Stir well to combine all ingredients.
Add the dry white wine, and allow it to cook a few minutes then add the diced tomatoes & tomato sauce stirring until all is combined well.
Lastly add the olives, pimentoes, capers Sazo’n spice blend & cayenne . Stir well. Cover pan, reduce heat to low & simmer for about 20 - 30 minutes, stirring often.
Serve over rice & beans or just any rice of choice.
Makes approx 4 servings