Chile Con Carne

Everyone has their favourite recipe for this classic chile dish and I will
share with you my own. Each of the 3 chiles bring their own distinct
flavour to the dish. The Chipotle gives a smoky, earthy flavour, the
Habanero gives the crisp fiery taste and the New Mexico gives depth to the
heat as well as adding enhancing the colour with its rich redness.

1 lb. Lean minced beef.
1 large onion, chopped.
2 tbs. olive oil.
3 cloves of garlic, chopped.
2 450g tins of peeled plum tomatoes.
2 450g tins of red kidney beans.
3 dried New Mexico Red chiles seeded, soaked and pureed.
2 Chipotle chiles, seeded, soaked and pureed.
1 Habanero chile(fresh) finely chopped.(or a re-hydrated dried one)
3 tbs. Tomato puree.
1 beef stock cube.
1 glass (125 ml) of red wine.
2 tsp. ground cumin.
2 tsp. Fresh oregano.

Gently fry the onion with the olive oil and garlic until soft. Add the
mince and fry until nicely browned. Add one tin of the tomatoes and the
juice of both tins together with the tomato puree, the oregano, cumin,
stock cube, red wine and all the chiles. Bring to the boil as you break up
the tomatoes then add the kidney beans with their juices. Simmer for an
hour stirring occasionally. Add the remaining tomatoes and break them up to
smallish pieces. Simmer for another 10 minutes and the sauce is ready to
serve with rice or baked potatoes.

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