Comment by beepbooptheory

Was just arguing with a friend the other day about distinction between a "chili" and what New Mexican's have in "green chile stew." I have had what by at least strong family-resemblance is a chili but had essentially an adovada meat base, but would never call something chili that had potatoes or any visible vegetables. But in NM, even frito pies get the (superior) "green chile stew" topping.