1 pound beef chuck, hamburger grind

1 bell pepper

4 chilies, green, fresh whole

1 jalapeno pepper, pickled

2 scallions, coarsely chopped

1 16-ounce can tomato sauce

½ teaspoon oregano, dried, pref. Mexican

½ teaspoon cumin, ground

1 teaspoon red chili, hot, ground

1 teaspoon chili caribe

1 16-ounce kidney beans

Form the meat into three or four hamburger patties. Over a grill, charcoal broil the hamburgers until they are medium rare on the inside and nicely crisp on the outside. Set them aside to cool.

Lightly roast the bell pepper, green chilies and jalapeno (if fresh) over the fire. Prepare parched red or green chilies according to succeeding recipe, then finely chop all the peppers.

Crumble the hamburgers into a Dutch oven and add the peppers and the remaining ingredients to the meat. Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and adjust seasonings.