1 tablespoon extra-virgin olive oil
2 pounds lean ground sirloin, patted dry
1/4 to 1/3 pound Spanish-style chorizo, casing removed and chopped or crumbled (recommended: Gaspar's or Trois Petit Cochons)
1 onion, finely chopped
4 large cloves garlic, very thinly sliced
2 small chile peppers, red preferably, very thinly sliced
Salt and freshly ground black pepper
1 sprig fresh chopped oregano, leaves chopped or 1 teaspoon dried, scant 1/3 palmful
1 rounded tablespoon smoked sweet paprika, a slightly mounded palmful
1 rounded tablespoon ground arbol or ancho chili powder, a slightly mounded palmful
2 tablespoons tomato paste
2 cups beef stock
1 cup packed herbs, coarsely chopped, including any mixture of: parsley, thyme, rosemary, oregano, basil or cilantro leaves
2 large shallots or 1 small onion, chopped
1 large clove garlic, grated or finely chopped
Salt and freshly ground black pepper
3 tablespoons red wine vinegar
About 1/4 to 1/3 cup
Crusty warm bread, for serving