Cut the tops off the dried chiles.

Toast them in a hot frying pan for a few minutes until fragrant, then soak them in hot water for 20 minutes.

Liquidize the soaked chiles with some of the soaking water.

Roughly chop the habanero and garlic, then add them to the blender along with the cumin and oregano.

Puree until smooth.

Heat the oil in a saucepan and fry the onion until softened.

Add the minced beef and cook until browned.

Stir in the chile puree, canned tomatoes, and kidney 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 hot.