Prepare sofrito: Place roasted tomatoes, Poblano pepper, the first portion of the garlic cloves, cilantro, and first onion in blender/food processor and pulse to a salsa-like consistency. Season to taste with salt and pepper. Set aside. (If using fresh tomatoes, rinse the tomatoes and cut out the stems, then roast them in a 400 degree F oven for 20 minutes.)

Sauté diced onion in oil over medium heat for a few minutes. Add diced garlic and sauté 30 seconds.

Add tomato paste, bay leaves, cumin, oregano, salt, and pepper and cook until fragrant, about 2 minutes. Tomato paste should be a nice dark color.

Add wine and cook until reduced to 1/4 cup, about 5 minutes.

Add ground beef and season with chili powder, salt, pepper, and additional cumin to taste. Cook over medium heat until the ground beef begins to lose its pinkness.

Add the potatoes and carrots and sauté briefly.

Add the sofrito mix, combine well, and simmer, covered, over medium-low heat for 20-25 minutes, or until the potatoes are cooked all the way through.

Taste for seasoning and adjust as you wish, adding more chili powder, cumin, and salt as necessary.

Garnish with fresh cilantro and grated cheese, if you wish. Serve half the mixture immediately, and refrigerate the other half to make Stuffed Bell Peppers for tomorrow's dinner.