Make the Green
This part takes the longest. You might want to make extra green chili; it freezes well. But, it seems to get hotter the longer you have it in the freezer, so beware.
Find fresh green chilis, about a pound or more. Roast the chilis on a baking pan under your broiler or on an open flame. Turn until the skin is black and blistered. Put into a saucepan and cover. Let steam for 10-15 minutes. Peel chilis and remove the seeds if they are the really hot ones. Chop them.
Chop an onion. Chop garlic. Put into a skillet with oil and soften. Add cumin and salt to taste. You really want the taste of the green chilis to come out. Cook until slightly dry. You can also add a few tomatillos if you like a bit of tang.
Make the Red
Mix equal parts red chili powder with flour. Add to equal amount of oil. You’re making chili gravy. Add salt to taste. Dump mix in frying pan. Stir over heat until well blended and slightly thickened. Add enough water to make chili gravy about the consistency of thin cream gravy.
Stack ‘em up