I was the one who brought up green chili in a discussion of chili in NJ. Here’s my recipe:
Saute a chopped onion and 2 chopped cloves of garlic 3 minutes. Add 2 chopped jalapenos and 2 or 3 chopped green peppers; saute another 3 minutes.
Add one pound cooked shredded chicken, 2 cups chicken broth, 5 chopped tomatillos, 1 or 2 drained cans of canellini (white kidney) beans, l tsp oregano, 2 tsp ground red chilis (*), 1 tsp cumin, 1/2 tsp paprika, and 1/4 tsp cinnamon to the pot. Bring to a boil, lower the heat, and simmer about 2 hours.
(*) This is NOT that American abomination called “chili powder”, but 100% ground chilis; I get mine at the Indian grocery store.
You can omit the beans or vary the various vegetables and spices to taste. I’m pretty sure I increased the number of tomatillos over whatever the original I was working from had.
