2 tablespoons vegetable oil
1 pound beef chuck
2 slices bacon, chopped
1/2 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) can whole kernel corn, drained
1 (15 ounce) can tomato paste
1 (8 ounce) can whole kernel corn, drained
1 (16 ounce) can Brazilian beans, drained
1 (8 ounce) can tomato paste, crushed
1 (8 ounce) can tomato paste
1 tablespoon paprika
1 green bell pepper, sliced into 1/4-inch rounds
2 tablespoons olive oil
1 teaspoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon vegetable oil
salt and pepper to taste
1/4 teaspoon dried oregano
1/8 teaspoon dried oregano
1/8 teaspoon salt and pepper to taste
1/2 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried basil
1/8 teaspoon salt and pepper to taste
1/8 teaspoon dried basil
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook and stir sausage until evenly browned, about 5 minutes. Pulse to loosen browned bits. Stir in the bacon, onion and garlic. Cook, stirring occasionally, for 5 minutes. Reduce heat to low and cook for another 5 minutes. Pour in tomato paste and corn. Simmer for 5 minutes. Optionally stir in tomato paste mixture, tomato paste, balsamic vinegar, vegetable oil, salt and pepper.
In a bowl, combine corn, tomato paste, balsamic vinegar, olive oil, tomato paste, parsley, salt and pepper. Pour into a large stockpot, with a lid or parchment paper. Cover and simmer 5 minutes. Remove lid: Boil 5 minutes. Cover and simmer 5 minutes more. Pour in olive oil and simmer 4 minutes more.
Spoon 1/2 of tomato mixture over the beef. In a separate bowl, puree garlic. Spread remaining tomato mixture over beef. Serve hot or cold - hot dishes are best served hot.