Concerning the green chili, I wasn't big fan of the recipe with the green chili powder. There is nothing like fresh peppers for this. A bit more work, but worth it. The rest of the recipe is OK, except I would also be adding shredded and chopped pork.
Best chilis for a gringo are probably the big long Anaheims. I would add a few jalapenos as well, but my family is used to this. Before cutting them, you need to skin the chilis. You do this by burning the skin on an open flame. The burner of a gas or electric range work. You heat them until they turn black and blister, then just slide your finger across and the skin comes right off. Cut them into strips, removing the big end. Be sure to remove the inner light white ribs and all the seeds. This is where most of the heat is. Then just chop and add them to the chili. Doing this will raise your sauce to a whole other level.