Chile Rojo w/ Chimayo, Dundicuts, and Epazote

Here's a simple recipe that reheats well and employs some traditional mexican flavors along with a scary little pepper guaranteed to spice up your basic red chile.

2 large sweet onions diced
1 yellow bell pepper diced
1 Tbsp Chimayo Chile Powder
1 quart beef stock
1 Dundicuts Pepper, crushed with seeds
2 cans red kidney beans
1 Tsp Ancho Chile powder
1 can pinto beans
3 Tsp Epazote
1 1/2 lbs beef chuck, small dice
1 large can pureed tomatoes (34 oz)
1 1/2 Tsp Gumbo File
Salt to taste

Sweat the onions halfway in a large pot, add the chuck and sear the outside. Add the tomatoes and beef stock. Next, put the dundicuts pepper into a spice ball and sink that into the pot, be careful not to touch the pepper with you hand, the little bugger is 65,000 on the scoville heat index. Add the chimayo powder, ancho and epazote, stir and simmer for 10 minutes. Next add the beans and simmer for 1 1/2 hours. Remove the spice ball and adjust seasoning. Add the Gumbo File to thicken and simmer for another 10 minutes.

The finished product will have heat in the background and layers of warms spices up front, with a balanced sweetness from the onion and peppers. Serve with grated jack cheese and warm tortillas. Our little ones even liked it.