3 Red Chiles
2 Chipotles
1 Habanero
4 Cloves Garlic
1 tsp Ground Cumin
1 tsp Dried Origano
1 tbsp. Vegetable Oil
1 lg Onion(chopped)
1/2 lb Minced Beef
15 oz Can Tomatoes
15 oz Can Kidney Beans
Cut the tops off the dried chiles. Toast them in a hot frying pan for a few minutes until fragrant and then soak them in hot water for 20 minutes. Puree them with some of the soaking water. Roughly chop the habanero and the garlic and add them to the puree along with the cumin and oregano. Puree some more. Heat the oil in a saucepan and fry the onion until softened. Add the meat and cook until browned. Add the chile puree, tomatoes and beans. Cover and simmer for at least half an hour. Uncover, raise the heat a little and allow the excess liquid to evaporate (about 10 minutes).
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