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.

After soaking, liquidize the 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 vegetable oil in a saucepan and fry the chopped 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 the chili, raise the heat slightly, and allow excess liquid to evaporate for about 10 minutes.

Serve hot with your favorite toppings.