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CHILI

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).

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