A very tasty Chili 

3 Dried Red New Mex Chiles
2 Chipotles
1 Habanero
4 Cloves Garlic
1 ts Ground Cumin
1 ts Dried Origano
1 tb Vegetable Oil
1 lg Onion chopped
1/2 lb Minced Beef
15 oz Can Tomatoes
15 oz Can 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).