Estofado Stew - cooking recipe

Ingredients

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

Preparation

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.
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.
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.