The original version of this chili recipe is baked, but I find it easier to do on the stovetop. To bake, simply brown the meat and onions, and then combine everything in an oven-safe casserole and bake in a moderate oven for about an hour. For many years I was unable to get green chilis, and I grew accustomed to the flavor of this chili without them. Thus I list them as optional.
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