Spicy Southwestern Beef Stew

• 1 c. dried pinto beans, rinsed and picked over
• 1 (2 3/4 lb.) boneless chuck roast, well trimmed and cut into 1 1/2-inch pieces
• salt and freshly ground pepper
• Santa Fe Seasoning
• 3 Tbsp. all-purpose flour
• 6 Tbsp. vegetable oil
• 2 large onions, cut into 1/2-inch pieces
• 8 garlic cloves, minced
• 1 jalapeno chili, minced with seeds
• 3 Tbsp. tomato paste
• 1 1/2 c. red Zinfandel wine
• 2 c. beef stock or canned low-salt broth
• 2 c. chicken stock or canned low-salt broth
• 1 (28 oz.) can Italian plum tomatoes, drained
• 1 smoked ham hock
• 1/2 tsp. dried red pepper flakes
• 11 oz. linguica sausage or smoked kielbasa sausage, cut diagonally into 1-inch wide pieces
• 2 bell peppers (red and/or yellow), cut into 1 1/2-inch triangles
• 2 poblano chilies, cut into 1 1/2-inch triangles **
• 3 zucchini, cut into 1-inch thick rounds
• minced fresh cilantro
• crusty bread

1. Place beans in heavy medium saucepan with enough cold water to cover.
2. Bring to boil.
3. Remove from heat.
4. Cover and let stand 1 hour.
5. Drain beans.
6. Place beef in large bowl.
7. Season with salt and pepper.
8. Sprinkle 2 teaspoons Santa Fe Seasoning over; toss well.
9. Add flour and toss to coat.

pinto beans, chuck roast, salt, santa, flour, vegetable oil, onions, garlic, jalapeno chili, tomato paste, red zinfandel wine, beef stock, chicken, italian plum tomatoes, hock, red pepper, linguica sausage, bell peppers, chilies, zucchini, fresh cilantro, crusty bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996937 (may not work)