Servings
2 s
Ingredients
- 3 Dried red New Mex chiles
- 2 Chipotles
- 1 Habanero
- 4 Cloves garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Dried origano
- 1 tablespoon Vegetable oil
- 1 large Onion; chopped
- 1/2 pound Minced beef
- 1 can (15-oz) tomatoes
- 1 can (15-oz) kidney beans
Directions
- 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).
- Serve it any way you fancy.
- Piers
- co.
- uk> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list.
- Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.