• 1 lb ground beef
• 1 lb ground pork
• 2 T water
• 1/2 t baking soda
• salt & pepper
• 1 green bell pepper, cut into 2″ pieces
• 1 onion, cut into 2″ pieces
• 2 T olive oil
• 1 T dried oregano
• 1 T cumin
• 1/2 t cinnamon
• 6 garlic cloves, minced
• 1 14.5-oz can whole tomatoes, drained & chopped
• 3/4 c dry white wine (I used water…who has leftover wine on hand??)
• 1/2 c beef broth
• 1/3 c raisins
• 3 bay leaves
• 1/2 c pimento-stuffed green olives, chopped
• 2 T capers
• 1 T red wine vinegar

Toss beef & pork with water, baking soda, 1/2 t salt & 1/4 t pepper in bowl until thoroughly combined.  Set aside for 20 min.  Meanwhile pulse bell pepper & onion in food processor until chopped into 1/4″ pieces, about 12 pulses.

Heat oil in large skillet over med-high heat until shimmering.  Add chopped vegetables, oregano, cumin, cinnamon & 1/4 t salt.  cook, stirring frequently, until veggies are softened & beginning to brown, 6-8 min.  Add garlic & cook, stirring constantly, until fragrant, about 30 sec.  Add tomatoes & wine & cook, scraping up any browned bits, until skillet is almost dry, 3-5 min.  Stir in broth, raisins & bay leaves & bring to simmer.

Reduce heat to med-low, add meat mixture in 2″ chunks & bring to gentle simmer.  Cover & cook, stirring occasionally to break up meat into 1/4-1/2″ pieces, until meat is cooked through, about 10 min.

Discard bay leaves.  Stir in olives & capers.  Increase heat to med-high & cook, stirring occasionally, until sauce is thickened & coats meat, about 5 min.  Stir in vinegar & season with salt & pepper to taste.  Serve with tortillas or rice & enjoy!