Navajo tacos (chili?)
We are here in Santa Fe and went to "The Plaza" where the native Americans sell jewelry. We know a few of them, so my daughter asked what they like to eat (her school in NYC is having a pot luck lunch and she wants to bring Native American food).
One woman suggested Navajo Tacos and gave us the recipe: brown ground beef, add beans, add (dried crushes) chile.
Another suggested posole: hominy, pork, (dried crushed) red chile.
In fact, many Native dishes in SW are something or other with red chile. Sometimes they add tomato, buy usually not. Maybe some onipn/garlic.
These foods sound like what we "Anglos" call Chili.
Does anyone have any insights here?