4 new mexico chilies, seeded and chopped
2 cups boiling water

  • soak chilies in water for 15 minutes
  • reserve water and puree chilies

1 lb. ground beef
1 onion, diced
2 cloves garlic, minced

  • brown beef, then add onion and garlic and saute until tender

1 Tbsp. flour
1 tsp. kosher salt
1 tsp. cumin
1 tsp. oregano
canned tomatoes, corn, beans, etc.

  • add flour and spices and mix well
  • add chili puree and enough of the reserved water to make the mixture soupy
  • add canned tomatoes, beans, corn, etc. here if you want
  • simmer until thickened

shredded cheese
flour tortillas, torn into pieces

  • layer chili mixture, tortillas, and cheese in baking dish
  • bake at 425°F until bubbling and cheese is melted, about 10 minutes

source: https://cooking.nytimes.com/recipes/1020012-new-mexican-hot-dish