2 pounds chorizo sausage, casings removed and crumbled
2 green bell peppers, seeded and chopped
2 sweet onion, peeled and chopped
1 (6 ounce) can tomato paste
1 cup red wine
1 cup water
2 tablespoons crushed garlic
In a slow cooker, combine all ingredients.
Stir so that everything is evenly distributed.
Cover, and set on Low. Cook for 8 hours.
Uncover and cook an additional 2 hours to allow some of the liquid to evaporate.
Serve over rice, or with Portuguese rolls.