7½ ounces (half a package) fresh choroizo
1 onion, diced
2 small bell peppers (any color), diced
3-4 cloves garlic, minced
2 pounds beef stew meat
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon Mexican chili powder
3 cans (14.5 ounces each) diced roasted tomatoes
1 can (15.5 ounces) Cuban-style black beans (do not drain and rinse)
In a large soup pot over medium heat, cook the chorizo, onion, peppers and garlic until vegetables get soft, about 7 minutes. With a slotted spoon, remove cooked meat and vegetables to a bowl.
To the pot, add the beef. Stir to sear meat on all sides, you do not have to cook it all the way through. Season meat with cumin, paprika and chili powder; stir to coat.
Stir in tomatoes. Cover and cook 2½ hours. Stir in beans, cover and cook 30 minuntes more, or until meat is fork tender.
Top with shredded cheese, green onion and sour cream and serve with corn bread, if desired.