Served as starter. Non-vegetarian dish.

3 Dried Red New Mex Chiles

2 Chipotles

1 Habanero

4 Cloves Garlic

1 teaspoon Ground Cumin

1 teaspoon Dried Oregano

1 Tablespoon Vegetable Oil

1 Onion, chopped

1/2 lb Minced Beef

15 oz Can Tomatoes

Kidney Beans

Cut the tops off the dried chilies. Toast them in a hot frying pan for a few minutes until fragrant and then soak them in hot water for 20 minutes. Liquidise them with some of the soaking water. Roughly chop the habanero and the garlic and add them to the liquidiser 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 chili 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).

Serves: 2-3

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