Heat oil in the COMBEKK Dutch Oven and fry peppers and onion, until softened.
2. Spice it up
Ad your spices: paprika, chili powder, cayenne pepper, basil and oregano. Add the beef and cook until browned.
Add tomato paste and the beans. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes.
Stir in the tomatoes, garlic, Season with salt and pepper. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally. Serve with rice and fresh cilantro.