6small green chiles(less if you don't want too spicy), roughly chopped
4large, ripe red tomatoes, chopped into small chunks
1romaine lettuce, leaves washed and spun/pat dry
A small bunch of fresh mint(leaves picked)
4scallions
1package flour tortillas
1lime
Sour cream or natural yogurt
Instructions
Put a large saucepan on a high heat and add a little olive oil. Add the ground meat, dried sage, and a good pinch of salt and pepper. Use a wooden spoon to break the meat up a bit and stir it about, then cook for a few minutes, stirring occasionally
Add onions, garlic, bell peppers, and chiles, stir everything together, then fry for 15 minutes on a high heat until any liquid from the meat has evaporated and everything is starting to turn golden. When it looks good, stir in your chopped tomatoes and about 1/4 cup of water. Remember that it's supposed to be quite dry (in a really wholesome and nice way), not stewy and wet, so don't add too much water
Turn the heat down to medium and let it tick away for 10 minutes or so while you wash and roughly chop up the lettuce. Pick the leaves from the bunch of mint and roughly chop them. Trim and thinly slice your scallions
When you're ready to serve the chili, warm your tortillas in the oven at 350 F for a few minutes or in a dry pan for 30 seconds. Taste your dense chili, More than likely it will need another good pinch of salt and pepper. Squeeze in the juice of one lime. Stir in half of your chopped mint
Push a warm tortilla into each of your little bowls and spoon some delicious green chili on top of each one. Top with your chopped lettuce and a dollop of yogurt. Sprinkle over the rest of your mint and the scallions and serve right away