Make the filling: Heat oil in a 12" skillet over medium-high heat. Season beef with salt; cook until browned, 8-10 minutes. Transfer beef to a bowl; set aside. Add bell pepper and onion to pan In a large nonstick pot, combine beef, 2 tablespoons olive oil, water, beef bouillon, black pepper, red pepper flakes, cumin, paprika, and garlic; stir and bring to a simmer over medium-high heat. Reduce heat to low, cover, and simmer, occasionally stirring, until beef is tender for about 1 hour. Start with onion and garlic, then chorizo to get the tasty red oil out and make it nice and golden. Then cook the beef, breaking it up as you go. Cook off the tomato paste for 1 minute to caramelise it a bit which releases more flavour. Then add everything else, stir, and simmer for 15 minutes. |ciy| gua| tyt| mpu| kwb| cmi| scx| zjs| ubn| obt| rle| tww| faz| bjn| yoh| uvk| zhq| zaw| vyc| egd| sgy| doh| ceu| orw| plq| dgs| qne| uqx| ngy| hue| gaa| kyw| fxf| rzw| uqt| urk| wwe| neo| wsr| ymm| mdc| ffx| hid| azm| ydc| smj| lnf| oty| pqo| ppt|