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 <pjt1@scigen.co.uk>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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