1 c. dried pinto beans, rinsed, 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 lg. onions, cut into 1/2 inch pieces
8 garlic cloves, minced
1 jalapeno pepper, minced with seeds
3 tbsp. tomato paste
1 1/2 c. red Zinfandel wine
2 c. beef 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. 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 green chilies, cut into 1 1/2 inch triangles
3 zucchini, cut into 1 inch thick rounds

Place beans in heavy medium saucepan with enough cold water to cover. Bring to boil. Remove from heat. Cover and let stand 1 hour. Drain beans.

Place beef in large bowl. Season with salt and pepper. Sprinkle 2 teaspoons Sante Fe Seasoning over; toss well. Add flour and toss to coat.

Heat 4 tablespoons oil in heavy 4 quart Dutch oven over medium high heat. Add meat in batches and brown well. Transfer to bowl using slotted spoon. Add remaining 2 tablespoons oil. Reduce heat to medium. Add onions and all but 2 teaspoons remaining seasoning mix and toss to coat. Add garlic, jalapeno and tomato paste and stir 1 minute. Add wine and bring to boil, scraping up browned bits. Add both stocks, tomatoes, ham hock and red pepper flakes and bring to simmer. Return meat to Dutch oven. Reduce heat, cover partially and simmer 30 minutes, stirring occasionally. Add beans, cover partially and simmer 1 hour. Uncover, add reserved 2 teaspoons seasoning mix and simmer until meat and beans are tender, stirring occasionally, about 45 minutes.

Degrease stew if necessary. Remove ham hock; trim fat and discard. Cut ham meat into 1/2 inch pieces. Mix into stew.

Cook smoked kielbasa sausage in heavy large skillet over medium high heat until cooked through, about 2 minutes per side. Transfer to plate. Add peppers, green chilies and zucchini and saute until crisp-tender, about 5 minutes. Mix sausage and vegetables into stew and simmer until just tender, about 5 minutes. Ladle into bowls.

SANTE FE SEASONING:

1 tbsp. plus 1/2 tsp. ground cumin
2 1/2 tsp. ground coriander
2 1/2 tsp. chili powder
2 tsp. dried oregano, crumbled
2 tsp. dried thyme, crumbled
1/4 tsp. (generous) ground cloves
1/4 tsp. ground allspice
1/4 tsp. cinnamon

Mix all ingredients in bowl.