Estofado Stew

• 1 tablespoon olive oil, or to taste
• 1 teaspoon minced garlic
• 1 cup cooking sherry
• 1/3 cup bacon bits
• 2 (10.75 ounce) cans tomato puree
• 1 cup chicken stock
• 4 sweet peppers, diced, or to taste
• 1 pound ground beef
• 1 1/2 teaspoons chili powder, or to taste
• 1 dash Montreal steak seasoning, or to taste
• 1 cup honey
• 1 cup pickled jalapeno pepper juice
• 1/4 teaspoon chopped cilantro leaves
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried basil
• 1 dash paprika
• 3 boneless chicken breasts, cubed

1. Heat oil in a large saucepan over low heat. Cook garlic until fragrant, about 2 minutes. Add sherry, cook and stir briefly. Add bacon; cook and stir until lightly browned, about 5 minutes. Add tomato puree, chicken stock, and sweet peppers. Cook and stir sauce until flavors are combined, about 3 minutes.
2. Heat a skillet over medium-high heat. Add beef, chili powder, and steak seasoning. Cook and stir until browned and crumbly, 5 to 7 minutes. Stir in honey, jalapeno juice, cilantro, cayenne pepper, basil, and paprika. Transfer mixture to the pan of sauce.
3. Place chicken in a skillet. Cook and stir over medium heat until no longer pink in the center, 5 to 8 minutes. Add chicken to the sauce. Simmer on low, stirring occasionally, until flavors meld, 2 to 2 1/2 hours.

olive oil, garlic, cooking sherry, bacon bits, tomato puree, chicken stock, sweet peppers, ground beef, chili powder, seasoning, honey, pepper juice, cilantro, cayenne pepper, dried basil, paprika, chicken breasts

Taken from www.allrecipes.com/recipe/213248/estofado-stew/ (may not work)