Ingredients:

  • 1 lb Mexican Chorizo, casings removed
  • 1 lb ground beef (80/20 blend)
  • 1/2 lb smoked ham, diced into small cubes
  • 1/2 lb hot dogs or Vienna sausages, sliced into rounds
  • 1 tbsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup tomato cooking base
  • 1 large white onion, diced
  • 2 medium bell peppers (red and green), diced
  • 3 cloves garlic, minced
  • 2 jalapeños, seeded and diced
  • 1/4 cup beef broth

Instructions:

  1. Dice all vegetables and meats into uniform pieces to ensure even cooking.
  2. Place a cast iron skillet over medium-high heat. Add the chorizo and cook, breaking it apart with a spatula, until the fat has rendered and the meat is browned.
  3. Add the ground beef to the skillet and cook until no longer pink.
  4. Stir in the diced ham and sliced hot dogs, searing them in the rendered fat until the edges are crisp and mahogany-colored.
  5. Push the meat to the sides of the pan and add the diced white onion and bell peppers. Sauté in the meat drippings until caramelized.
  6. Add the minced garlic and diced jalapeños to the vegetables and sauté for another minute.
  7. Stir in the garlic powder, ground cumin, salt, and black pepper, mixing well to coat all meats and vegetables.
  8. Pour in the tomato cooking base and beef broth. Stir and simmer until the liquid reduces into a velvety, cohesive glaze.