Recipe#5493

Title: Chili 48

rec.food.recipes archive

3 dried red New Mex chiles
 2 chipotles
 1 habanero
 4 cloves garlic
 1 ts ground cumin
 1 ts dried oregano
 1 tb vegetable oil
 1 lg onion, chopped
 1/2 lb ground beef
 15 oz can
 15 oz can
 tomatoes
 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. 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 origano. 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).