1) Combine beef, pork, water, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Combine well and let sit for 10-15 minutes.
2) Dice onions and bell peppers finely. Heat oil in a large pot over medium heat and add peppers and onions along with oregano, cumin, cinnamon, and a pinch of salt. Cook and stir frequently until veggies start to brown slightly, about 8 minutes.
3) Add garlic and cook for another 30 seconds. Then add tomatoes and wine and cook, using the liquid to scrape up any bits. Cook for another few minutes.
4) Stir in broth, raisins and bay leaves and bring mixture to a slight simmer.
5) Add meat mixture in 2-inch pieces to the pot and simmer gently. Cover and stir occasionally to break up meat as it cooks. Simmer for 10 minutes, but try not to overcook the meat or it will dry out.
6) Remove bay leaves and stir in olives and capers. Season with vinegar and salt and pepper.
Serve over beans and rice.
For beans and rice:
1) Add a drizzle of oil to a medium pot over medium heat. Add onions, jalapeno, and garlic and cook until soft, about five minutes. Season with a pinch of salt.
2) Stir in 1 cup of rice and cook for 30 seconds. Add 2 cups of water (refer to rice instructions for exact amount) along with drained and rinsed black beans. Stir together.
3) Cover pot and cook for 15-20 minutes over medium-low heat until rice is cooked through and liquid is absorbed.
Fluff with a fork and serve while warm.