Today I prepared this dish for a second time. This time, however, at my wife’s request, i turned the “heat” down. One roasted Hatch pepper instead of two, less red pepper flakes and no Habanero at all. Very easy to make.. Brown one pound stew meat, chop 1/2 an onion, mince one pepper. Season meat as you brown it. I used chipolte powder,cumin, kosher salt,chili powder and a little water. Pour it in the crock pot with onion and pepper. Add one 28 Oz. can of red enchilada sauce. I cooked it through and seasoned after it cooked for more than an hour on high. I reduced heat and cooked till desired doneness.
We will eat this over rice. But plain with tortillas is great too.
**NOTE TO SELF: Do not put HOT! enchilada sauce in a recipe you are trying to tone down. Added another pound of meat a 15 OZ. can of tomato sauce some honey and a potato (to be removed later). Hope that works.