This looks like the classic old school recipe, but without pork. If you prefer it with the meat in, theres plenty of recipes out there for that as that is the more popular way to make it.
This type of chile is markedly different from what most people think of as chili. Its more similar to a gravy, but with lots of flavor and some heat.
Here in southern colorado, we get the green chiles fresh in late summer from new mexico. They are roasted outside shops in every little colo town in the valley, and are delicious, abundant, fresh, and cheap. This freezes well and makes a great substitute for salsa and can be put over eggs or beans or meat or rice or burritos or whatever you please and adds immense flavor for pennies.