1. Clean the Fresh Roasted Chilies : Fresh roasted chilies need to have the outer skin removed as well as their stems pulled off and their seeds cleaned out. Do this in a bowl of water for easy rinsing and be certain you don’t try to run what’s left through the garbage disposal—it will jam!

Tip : You can add heat by leaving some seeds in as they are very spicy, but be careful not to add too much as this can ruin it.

2. Chop the Chilies : Slice them length-wise into strips between 1/8 and ¼ inch wide and then crosscut them to create little squares of chili meat. Put them in a medium-large pot.

3. Chop the Green Onions : Rinse them well and use a large chopping knife to move through the bunches quickly. Put them in the pot.

Tip : Watch those fingers! I’ve lost the extreme tips of a few this way. (It’s okay; they grow back, but they don't do much for the flavor.)

4. Dice the Tomatoes : Use a bone-carving knife to cut the tomatoes into ¼ inch cubes, though there’s no need to get picky out it. Put them in the pot.

5. Chop the Garlic : Use a pairing knife or garlic mincer to cut the garlic into very small pieces. Put it in the pot.

6. Add Spices : Add the salt, pepper, oregano, and menudo mix to the vegetables in the pot.

7. Sauté the Mix for 10 to 20 Minutes : I like to start the oven on medium high to get things going, then reduce the heat to just above simmer. Stir occasionally.

Tip : You know the chili is cooked when the tomatoes start to break down a little and everything starts to look a bit soupy.

8. Add Cheese : Add the cheese, then immediately remove the pot from the heat element. Not doing so may result in “cheese balls” forming in your chili.

9. Grab a Spoon and Go! : All done. Time to enjoy.